Post by MammaMel on Apr 20, 2020 10:40:45 GMT -6
Boston Creme Pie
Bake one recipe of ‘Sugar Cake’ in a greased round cake
pan. Cool 5 minutes, remove from pan; cool completely.
Cut cake in half horizontally. Spread bottom cake layer
with cooked/cooled Vanilla Pudding. Place top cake layer
onto pudding. Top the cake with a layer of chocolate glaze.
Sugar Cake
You could use all unbleached or white flour if you didn't
want to use the whole wheat flour, which will make the
cake a bit 'heavier'.......
2⁄3 c. sugar
1⁄4 c. oil
1 tsp. vanilla (optional)
2 eggs
7 T. water
1 tsp. vinegar
1 c. unbleached flour
1⁄2 c. whole wheat flour
1⁄2 tsp. baking soda
1⁄2 tsp. baking powder
2 T. dry milk powder
1⁄4 tsp. salt
Preheat oven to 350. Grease/flour a round pan. Mix sugar,
oil, vanilla, eggs, water. Add flours, baking soda, baking
powder, dry milk, salt. Beat 3 minutes. Pour batter into
prepared pan. Bake 23 to 28 minutes.
"One Can" Vanilla Pudding
1 can (12 oz.) evaporated milk
1/2 c. water
1/3 + 1 T. sugar (this is 6 T. total)
________________
1/4 c. cornstarch
1/2 c. cold water
_________________
1 and 1/2 tsp. vanilla
2 T. butter
Will need a LARGE glass, microwave-proof bowl (the
mixture foams quite high as it cooks). Using a wire whip,
stir in large bowl: evaporated milk, 1/2 c. water and sugar.
Microwave on high for 2 minutes. Mix cornstarch and cold
water until smooth; using wire whip, add to hot milk mixture,
stir to combine. Microwave on high 2 minutes. Stir well
(mixture will be somewhat thick). Again, microwave on high
for 2 more minutes. Stir. Add vanilla and butter. Cool 5
minutes, stirring often. Cover bowl with plastic wrap; let
cool to room temperature (thickens more).
NOTE: some microwaves will take longer for the pudding
to thicken, so might have to do the 2 minutes and stir more
than what is listed above.....until somewhat thickened.
NOTE: will use half or less of this recipe for one boston
creme pie.
Chocolate Glaze:
1⁄2 c. semisweet chocolate chips
4 T. butter or margarine
1⁄4 to 1⁄2 c. hot water (start with
smallest amount, add more as needed)
3/4 to 1 c. powdered sugar
In a small glass bowl: melt chocolate chips and butter
in microwave, on high, 1 minute/then stir, more time if
needed. Add least amount of hot water, stir until smooth.
Stir in powdered sugar until smooth. Add more hot water
if you think it's too thick. Let sit a couple of minutes.
Spoon onto top of filled cake; smooth evenly with back
of spoon to create a thin coating, and to help it run down
the sides of cake in places.
Bake one recipe of ‘Sugar Cake’ in a greased round cake
pan. Cool 5 minutes, remove from pan; cool completely.
Cut cake in half horizontally. Spread bottom cake layer
with cooked/cooled Vanilla Pudding. Place top cake layer
onto pudding. Top the cake with a layer of chocolate glaze.
Sugar Cake
You could use all unbleached or white flour if you didn't
want to use the whole wheat flour, which will make the
cake a bit 'heavier'.......
2⁄3 c. sugar
1⁄4 c. oil
1 tsp. vanilla (optional)
2 eggs
7 T. water
1 tsp. vinegar
1 c. unbleached flour
1⁄2 c. whole wheat flour
1⁄2 tsp. baking soda
1⁄2 tsp. baking powder
2 T. dry milk powder
1⁄4 tsp. salt
Preheat oven to 350. Grease/flour a round pan. Mix sugar,
oil, vanilla, eggs, water. Add flours, baking soda, baking
powder, dry milk, salt. Beat 3 minutes. Pour batter into
prepared pan. Bake 23 to 28 minutes.
"One Can" Vanilla Pudding
1 can (12 oz.) evaporated milk
1/2 c. water
1/3 + 1 T. sugar (this is 6 T. total)
________________
1/4 c. cornstarch
1/2 c. cold water
_________________
1 and 1/2 tsp. vanilla
2 T. butter
Will need a LARGE glass, microwave-proof bowl (the
mixture foams quite high as it cooks). Using a wire whip,
stir in large bowl: evaporated milk, 1/2 c. water and sugar.
Microwave on high for 2 minutes. Mix cornstarch and cold
water until smooth; using wire whip, add to hot milk mixture,
stir to combine. Microwave on high 2 minutes. Stir well
(mixture will be somewhat thick). Again, microwave on high
for 2 more minutes. Stir. Add vanilla and butter. Cool 5
minutes, stirring often. Cover bowl with plastic wrap; let
cool to room temperature (thickens more).
NOTE: some microwaves will take longer for the pudding
to thicken, so might have to do the 2 minutes and stir more
than what is listed above.....until somewhat thickened.
NOTE: will use half or less of this recipe for one boston
creme pie.
Chocolate Glaze:
1⁄2 c. semisweet chocolate chips
4 T. butter or margarine
1⁄4 to 1⁄2 c. hot water (start with
smallest amount, add more as needed)
3/4 to 1 c. powdered sugar
In a small glass bowl: melt chocolate chips and butter
in microwave, on high, 1 minute/then stir, more time if
needed. Add least amount of hot water, stir until smooth.
Stir in powdered sugar until smooth. Add more hot water
if you think it's too thick. Let sit a couple of minutes.
Spoon onto top of filled cake; smooth evenly with back
of spoon to create a thin coating, and to help it run down
the sides of cake in places.