Boston Cream Pie

Every once in awhile I’ll feel the need to bake a dessert or snack. This was one of those times. In these cases I will flip through 2 specific cookbooks. The Hershey's 3 Books in 1 and my favourite, the Betty Crocker Cookbook.

This time I flipped through the Hershey’s one first and found the Classic Boston Cream Pie.

I mixed up the batter and put it in 2 separate pans and put them in the oven but then checked over the instructions and apparently you're supposed to do it in one pan and then cut it in half, so I quickly pulled them out and dumped the one into the other. I made the filling easily enough and once the cake cooled down I put the filling in and the glaze on top and voila!

Here are some pictures followed by the recipe:

Classic Boston Cream Pie

1/3 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cup cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon 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 30-35 minutes or until wooden pick inserted into centre comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare Rich Filling. Using long serrated knife, cut cat 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.

Rich Filling

Makes about 2 cups 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

Makes about 3/4 cup 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. Stir in cocoa immediately. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly.