Oh pshaw, on Fri 20 Oct 2006 06:05:42p, Green Mtn. Griller meant to say...

> Thanks!
>
>
> * Exported from MasterCook *
>
> Boston Cream Pie
>
> NOTES : Make the filling in advance so it is ready when the cake is
> cooled. Remove from refrigerator an hour before using.
>
> Recipe makes a lot of chocolate glaze so you can lay it on as thick as
> you like!
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> CAKE
>
> 1 cup sifted cake flour
> 2 tablespoons sifted cake flour
> 2/3 cup sugar
> 1 1/2 teaspoons baking powder
> 1/4 teaspoon salt
> 1/2 cup milk
> 1/4 cup oil
> 2 egg yolks
> 1 teaspoon vanilla extract
> 2 egg whites
> 1/4 teaspoon cream of tartar
>
> FILLING
>
> 2 cups milk
> 1 teaspoon vanilla extract
> 6 egg yolks
> 2/3 cup sugar
> 1/4 cup cornstarch
> 1 tablespoon unsalted butter
>
> GLAZE
>
> 8 ounces semi-sweet chocolate, chopped
> 1 cup heavy cream -- bring to a boil
>
> Preheat oven to 350 degrees.
>
> In a medium mixing bowl combine flour, sugar, baking powder, and salt.
> Make a well in the center. Add milk, oil, egg yolks, and vanilla. Beat
> with an electric mixer on medium speed until combined. Beat an
> additional 3 minutes on high speed and set aside.
>
> Grease a 9" cake pan. In a large mixing bowl, beat egg whites and cream
> of tartar on medium to high speed until soft peaks form. Pour the egg
> yolk mixture over the egg white mixture and fold in. Gently pour the
> batter into pan. Bake for 25 to 30 minutes or until the top springs back
> when lightly touched. Invert the pan onto a wire rack. Cool completely.
>
> In a medium, heavy-bottomed saucepan, heat the milk over medium heat,
> until bubbles appear around the edges. Remove from heat. In a bowl,
> whisk the egg yolks and sugar until light and fluffy. Add the cornstarch
> and whisk until no lumps remain. Whisk in 1/4 cup of the hot milk
> mixture until well blended. Whisk in the remaining hot milk mixture.
>
> Pour the mixture back into the saucepan. Cook over medium-high heat,
> whisking constantly, until thickened and slowly boiling. Remove from the
> heat and stir in the butter and vanilla. Let cool slightly. Cover with
> plastic wrap, pressing the plastic against the surface to prevent a skin
> from forming. Chill at least 2 hours or until ready to use. (The filling
> can be made a day in advance. Remove from refrigerator an hour before
> using.)
>
> To make the glaze: In a medium bowl, pour the boiling cream over the
> chocolate and stir until melted. Cool slightly before pouring.
>
> Remove the cake from the pan. Cut the cake in half horizontally and
> spread bottom half with the filling. Replace top half. Place cake on
> wire rack over a lined sheet pan to catch dripping glaze. Pour glaze
> over top. Store in refrigerator.


Ooh, thank you for posting that! It looks delicious, and clearly a deluxe
version! This will be the next dessert I make.

--
Wayne Boatwright
__________________________________________________

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