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All-Chocolate Boston Cream Pie
1 cup all-purpose flour
1 cup white sugar
1/3 cup Cocoa Powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
Filling
1 1/2 cups light cream
1/2 cup white sugar
1/4 cup Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
Glaze
2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Heat oven to 350 F.
Grease and flour one 9-inch round baking pan.
Stir together flour, sugar, cocoa and baking soda in large
bowl.
Add butter, milk, egg and vanilla.
Beat on low speed of mixer until all ingredients are
moistened.
Beat on medium speed 2 minutes.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool
completely.
Prepare Chocolate Filling.
Cut cake into two thin layers.
Place one layer on serving plate; spread filling over layer.
Top with remaining layer.
Prepare Satiny Chocolate Glaze.
Pour onto top of cake, allowing some to drizzle down sides.
Refrigerate until serving time.
Filling: Stir together sugar, cocoa and cornstarch in medium
bowl; gradually stir in light cream. Cook over medium heat,
stirring constantly, until mixture thickens and begins to
boil. Boil 1 minute, stirring constantly; remove from heat.
Stir in butter and vanilla. Press plastic wrap directly onto
surface. Cool completely.
Glaze: Heat water, butter and corn syrup in small saucepan to
boiling. Remove from heat; immediately stir in cocoa. With
whisk, gradually beat in powdered sugar and vanilla until
smooth; cool slightly.
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Recipe submitted by Thunderbird |
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