BOSTON CREAM PIE
CAKE:
1-1/3 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. Salt
1/4 c. shortening
2/3 c. milk
1 egg
1 tsp. Vanilla
FILLING
1 (3 1/2 oz.) pkg. instant vanilla pudding
1 3/4 c. milk
GLAZE
2 (2 oz.) squares semi sweet or unsweetened chocolate
1/4 c. butter or margarine
3 tbsp. milk
2 c. confectioners' sugar
1/8 tsp. Salt
1/2 tsp. Vanilla
Preheat oven to 350 degrees.
CAKE: Grease and flour 9" layer pan. Combine flour, sugar,
baking powder and salt in large mixing bowl. Add shortening and
milk. Blend well at low speed for 1 1/2 minutes. Add egg and
vanilla extract; continue beating 1 1/2 minutes at low speed.
Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes.
Cool on wire rack. Split in half.
FILLING: Follow directions
on package for pudding decreasing milk to 1 3/4 cups. Let
thicken slightly. Spread on bottom layer.
GLAZE: Melt chocolate. Blend
in margarine and milk. Add sugar, salt and vanilla, blend until
smooth. If necessary thin with a few drops of milk. Frost top
with glaze, allowing to drip down sides.
Refrigerate until serving
time. 6 servings.
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