Classic Boston Cream Pie
No, it was not a "Boston" fever for me (having just recently prepared Boston baked beans).
It just so happened that I was looking at different chocolate recipes from a Hershey's book to prepare for celebrating Nov 8th. I was planning to make a Florida citrus cake that my co-worker recently brought to work and that I loved, but I asked hubby first.
Me: Honey, would you be interested in a lemon-type cake that I can prepare for our anniversary?
Him: Nah...I am not fond of lemon cakes. Yellow cake with chocolate frosting would be good, though.
Me: Or maybe you would prefer chocolate cake with chocolate frosting?...
Him: That would be even better.
Well, thinking that he was probably referring to the boxed yellow cake and Duncan chocolate frosting when he mentioned that that was what he would like, I was not really looking forward to preparing something from the box when it was a special occasion. Although we plan to go out of town this coming week for a major celebration (no kids!!!), I did want to prepare something special (as in, from scratch) on the day itself.
So I was browsing through the photos in that Hershey's book and this Classic Boston Cream Pie caught my attention. It did look close enough to a yellow cake with chocolate frosting, but it has something else that I LOVE: custard. However, my husband is not a fan of custard like my leche flan (though he likes the custard in eclair, and had been hinting for years that he would love to have those). So, on the day before our anniversary...
Me: Honey, would you be interested in Boston Cream Pie?
Him: Sure. My grandmother used to make those.
Ok, I got the go signal, although his response somewhat appeared lukewarm to me (it might have been because he was tired. He and the boys had been splitting and piling wood, while I cleaned out the upright freezer in preparation for our fresh meat supplies for the coming year).
When it was finally done and served, hubby's face was priceless. He even closed his eyes to savor his slice. Mmmmm...
My boys, needless to say, loved it. Older boy said, "Ma, are we having Christmas or Thanksgiving here? You should make this and show off, errr, ah, let them taste this." Younger son said, "Yeah, Ma, this is really good! Mmmm!!!"
Cake:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.
RICH FILLING
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
DARK COCOA GLAZE
3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.
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| From Boston Cream Pie |
Me: Honey, would you be interested in a lemon-type cake that I can prepare for our anniversary?
Him: Nah...I am not fond of lemon cakes. Yellow cake with chocolate frosting would be good, though.
Me: Or maybe you would prefer chocolate cake with chocolate frosting?...
Him: That would be even better.
Well, thinking that he was probably referring to the boxed yellow cake and Duncan chocolate frosting when he mentioned that that was what he would like, I was not really looking forward to preparing something from the box when it was a special occasion. Although we plan to go out of town this coming week for a major celebration (no kids!!!), I did want to prepare something special (as in, from scratch) on the day itself.
So I was browsing through the photos in that Hershey's book and this Classic Boston Cream Pie caught my attention. It did look close enough to a yellow cake with chocolate frosting, but it has something else that I LOVE: custard. However, my husband is not a fan of custard like my leche flan (though he likes the custard in eclair, and had been hinting for years that he would love to have those). So, on the day before our anniversary...
Me: Honey, would you be interested in Boston Cream Pie?
Him: Sure. My grandmother used to make those.
Ok, I got the go signal, although his response somewhat appeared lukewarm to me (it might have been because he was tired. He and the boys had been splitting and piling wood, while I cleaned out the upright freezer in preparation for our fresh meat supplies for the coming year).
When it was finally done and served, hubby's face was priceless. He even closed his eyes to savor his slice. Mmmmm...
My boys, needless to say, loved it. Older boy said, "Ma, are we having Christmas or Thanksgiving here? You should make this and show off, errr, ah, let them taste this." Younger son said, "Yeah, Ma, this is really good! Mmmm!!!"
Cake:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.
RICH FILLING
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
DARK COCOA GLAZE
3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.
Hi Manang!
ReplyDeleteI made this cake yesterday and served it to family and friends as a birthday dinner dessert tonight. No two guesses about it, everyone loved the cake. Thanks for endorsing this sumptuous treat. Next time, I'll try your other cake recipes.
By the way, we're still gushing about your famous Ensaimada recipes.
love,
MPC
Kamusta Manang!
ReplyDeleteBakit po kaya ngddrop ang cake sa gitna? it rises for a while and then sink...
The taste is wonderful though... cake palang sarap na. Thank you po for sharing your knowledge all the time...
Hi Anonymous,
ReplyDeleteThe way you described it, mukhang kulang sa pagkaluto ang gitna. I usually tap it in the middle with my finger to listen for hollow sound, and that is how I judge if it is done. Alternatively, you can check with a toothpick stuck in the middle and if it comes out clean, it is done. It also would not hurt if the top would appear really golden brown before you stop baking it.
hi manang, i've been a lurker in your blogspot for a while, but with your recipes and videos it inspired me to try baking. I done your pandesal , your supersoft ensaymada (which my friends can't believe i baked), caramel custard cake, chocolate cupcakes and would love to try this boston cream pie. thanks for sharing your time and recipes.
ReplyDeleteHi Manang,
ReplyDeleteInstead of making the rich filling I have an instant custard powder wherein i will mix milk and sugar only. Is it the same with that of your rich filling?
Hi Anonymous, I have not tried an instant custard powder. But my MIL has tried a boxed flan mix and she said it tasted like cornstarch. I would still use real eggs if I were you.
ReplyDeleteHi, Manang! Maraming maraming salamat kababayan sa walang sawa at walang pagod mo na pag-post ng masasarap na recipes. I just tried this pie and my husband loved it. It's the best I ever baked daw. Advance Merry Christmas!
ReplyDeletehello po thanks for this recipe.. pwede ko po ba tong e prepare two days before the party. i have to bake for 30 persons kasi :)
ReplyDeleteI think pwede basta i-assemble mo minutes before serving. Also, the cake is best when freshly baked, but maybe two days will be fine.
Deletegood day po, ask ko po kung pwede pong gamitin ang butter instead of shortening? same measurement din po ba?salamat po.
ReplyDeleteHi Anonymous. Pwede and same measurement. :)
Delete