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August 8, 2011
Boston Cream Pie
Pies, Cakes & Tarts
Prep time:
20 minutesCooking time:
30 minutes“Check the freshness of your eggs by submerging them in a bowl of cold water. Those that rise to the surface have absorbed air and may not be fresh. These should be discarded.”
Ingredients
Serves 6
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 2/3 cups milk, divided
- 1 (3-ounce) package vanilla instant pudding mix
- 1 (16-ounce) can fudge frosting
- Whipped cream
- Maraschino cherry
Directions
1
Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. Cream butter and sugar in a large mixing bowl with an electric mixer set on medium speed until light and fluffy.
2
Beat in egg and vanilla. Sift flour, baking powder and salt together. Add to creamed mixture alternately with 2/3 cup milk. Pour into prepared cake pan.
3
Bake for 30 minutes or until golden brown. Cool in pan for 10 minutes. Turn out onto a wire rack to cool completely. Cut into 2 layers.
4
Prepare pudding mix with remaining milk, using package directions. Spread between cake layers. Microwave frosting for 45 seconds. Pour over top. Garnish with whipped cream and cherry.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Cooled cake layers are easier to split with a serrated knife. The slices will be more even if you place the cake flat on the counter, place your left hand lightly on top and then slice horizontally with your right hand using a slight sawing motion (or vice versa if you're left-handed).
Great Pairings
New England Clam Pie
Making good use of leftovers is a great way to save money. This hearty winter meal is the perfect recipe to use leftover baked potatoes. Simply peel, slice and quarter potatoes as recipe directs.
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