Monday, September 19, 2005

Boston Cream Pie (Two-Layer Cake)


6 tablespoons butter
1 cup sugar
2 eggs, separated
1 1/2 teaspoons vanilla
1 3/4 cup cake flour* (I used all-purpose; just use one cup minus two tablespoons for every cup of cake flour)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

1 recipe Cream Custard or Basic Cream Filling
1 recipe Chocolate Frosting (Found below. If this is more than you'd like on the cake, eat the extra plain.)

Preheat oven to 350 degrees. Butter (I used veg. shortening b/c it doesn't burn) and lightly flour two 8 inch round cake pans. Cream the butter until softened and slowly add the sugar, beating until light. Add the egg yolks and vanilla until softened and beat to blend well.
Sift the flour, baking powder, and salt. Alternately blend the dry ingredients and the milk into the butter mixture in three stages. Beat until smooth. In a separate bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the cake batter and gently fold in the remaining. Spoon the batter into the cake pans. Bake for 30-35 minutes or until a straw (or toothpick) inserted in the center of the cake comes out dry.

Cool in pans for 5 minutes before turning out onto racks. Cool completely, and then spread first and second layers with Cream Custard and spoon frosting over the top of the cake, letting it drip down the sides. Keep cake refrigerated between munchings, unless it only takes one munch for it to disappear.

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