Homemade Boston Cream Pie
Recently featured on Emeril's Florida: Kissimmee.
- Yellow Cake:
- 2 cups cake flower
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla
- 3/4 cup milk
- 3 cups sugar
- 1 and 1/3 cups white flour
- 8 eggs
- 4 teaspoons vanilla
- 8 cups milk, scalded in microwave (about 11 min)
- Chocolate Frosting:
- 8 squares baking chocolate, melted
- 8 pats butter, melted in the microwave
- 2 boxes confectionary sugar
- 1 cup of water
For the Yellow Cake:
Preheat the oven to 350 degrees. Combine flour, baking powder, and salt in one bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time; then add vanilla and mix completely. Slowly add in flour mixture alternately with the milk and stir until batter is smooth.
Grease two 9 inch pans and evenly split the batter between them. (You can also make 10 to 12 individual cakes in large muffin pans).
Bake for 20 minutes.
For the Filling:
Combine the sugar, flour, eggs, and vanilla in a medium heat safe bowl. Place the bowl over a double boiler and add the scalded milk, stirring continuously until mixture is thick enough to hold peaks.
For the Chocolate Frosting:
Mix chocolate and butter together in a bowl. Gradually add confectionery sugar water. Beat continuously until shiny.
Place one layer of cake on a platter. Spread the top with cream filling and place second layer on top. Frost the cake with chocolate frosting.
Yield: One 9” cake (2 layers) or 10-12 individual cakes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe Courtesy of Celebration Town Tavern/Kissimmee, Florida
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