Chocolate Boston Cream Pie |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A little twist on the traditional Boston Cream Pie. For all you chocolate lovers out there, this one is for YOU! Enjoy! Ingredients:
1 cup flour |
1 cup sugar |
1/3 cup cocoa powder |
1/2 teaspoon baking soda |
6 tablespoons butter, softened |
1 cup milk |
1 egg |
1 teaspoon vanilla |
1 1/2 cups light cream |
1/2 cup sugar |
1/4 cup cocoa powder |
2 tablespoons cornstarch |
1 tablespoon butter |
1 teaspoon vanilla |
2 tablespoons water |
1 tablespoon butter |
1 tablespoon corn syrup |
2 tablespoons cocoa powder |
3/4 cup confectioners' sugar |
1/2 teaspoon vanilla |
Directions:
1. Heat oven to 350. Grease and flour 1 9 round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in a lg. bowl.
3. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on med. speed 2 minutes
4. Pour batter into prepared pan.
5. Bake 30-35 mins., or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes.
7. Remove from pan to wire rack. Cool completely.
8. Prepare Chocolate Filling.
9. Cut cake into 2 thin layers.
10. Place 1 layer on serving plate.
11. Spread filling over layer.
12. Top with remaining layer.
13. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides.
14. Refrigerate until serving time. Cover, and refrigerate leftover cake.
15. Makes 8 servings.
16. Chocolate Filling:.
17. Stir together sugar, cocoa and cornstarch in medium bowl.
18. Gradually stir in light cream.
19. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 min., stirring constantly. Remove from heat.
20. Stir in butter and vanilla.
21. Press plastic wrap directly onto surface.
22. Cool completely.
23. Satiny Chocolate Glaze:
24. Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat, and immediately stir in cocoa.
25. With whisk, gradually beat in confectionary sugar and vanilla until smooth. Cool slightly.
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