This is one of the most mouthwatering preparations for fresh summer tomatoes you will ever taste, especially when combined with sweet onions and burnt toast.
| Prep Time: | 45 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch round cake |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ⅓ cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 (1 ounce) squares unsweetened chocolate
- 3 tablespoons butter
- 1 cup confectioners’ sugar
- ¾ teaspoon vanilla extract
- 2 tablespoons hot water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
- Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.
- Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners’ sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.
- Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 230 mg |
| Sugars | 34 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The custard has a lovely consistency and flavor. Make sure you keep beating it with a whisk while it cooks and don’t scald your milk and cornstarch too much by accident. I added a dash of vinegar and a pinch of baking soda to the batter to give it a bit of lift.
I grew up in Ma and this is my favorite dessert. Thank you so much!
The only thing I liked about this recipe was the filling. I added 1 tsp. of almond flavoring as other reviewers suggested, and it was crazy good. Next time I will use a box cake and ganache.
I’ve used this recipe many times (as is) and have always received raving reviews, especially on the custard (who doesn’t like a good custard?) I thought I should pass this along.
Easy and quick!
So…. The cake was delicious and a huge hit. Side note. I struggle with baking and the cakes stuck and o couldn’t get them to release, so we enjoyed disaster cake casserole. It was still a hit. Haha
Great recipe, be patient and follow directions during each phase. I choose to make muffins versus as this would be easier to transport and give to my grandchildren
This was my first time making a Boston Cream Pie. I decided to make it as a Valentine’s gift for my husband in a heart shaped pan, after he looked for a frozen one in a store we visited. I’ve always claimed to dislike them, until trying this one. I loved! Because it was so good, I asked my husband whether it tasted light a Boston Cream Pie. He said it did and loved it as well. I’m giving it a 4, since I had to bake it for twice the time, because the center was not firm. (Probably something I did wrong.) I also used Hershey’s powered cocoa, instead of the pre-made bars, then doubled it, since I wanted more chocolate. I took the advice of another reviewer and added the custard mixture to a chilled bowl, preventing any lumps. Thanks for the tip! I will be making it again.
I, like others, used the DH Golden Butter cake mix. Made the creme filling and the rating is for that! Used a ganache of 9 oz semisweet chocolate chips and a cup of heavy cream.
Skinny layers, tastes great, easy make.
The cake part was fine, but the custard never set (even after adding extra cornstarch) and I just made my own chocolate topping
Will totally make it again!
Delicious! Very sweet and and not something I would make for myself again, but it is easy to make, despite the waiting times and assuming you don’t eat all of the chocolate before taking the picture 😉
First cake stuck to bottom of pan. Made another one, this time lining the cake pan with parchment paper. The picture doesn’t look great, but my husband LOVED it!
It is really hard to make but the taste makes it worth it
I have baked for over 40 years and I would never use this recipe again. This was a lot of work and I wasn’t t pleased at all with the outcome. And I have made wedding cakes as a side job to my nursing so I’m not a beginner baker. I cooled the cake and it still fell apart. I was lucky enough to save it. I made this for Valentine’s Day for my husband
I made this cake for the fourth of July. As all the other reviews have said, the yellow cake was incredibly crumbly and bits and pieces kept falling off while it was cooling and when we cut it with floss to put the custard in. We didn’t have time to make it again so we just made do, but the cake isn’t very attractive when it’s falling apart. The cake itself tastes delicious, but was far too crumbly and didn’t rise enough for decent layers. The custard and chocolate glaze recipes were both spot-on. I thought the recipe was a bit vanilla heavy so I substituted almond extract instead of vanilla extract for the glaze, and it was divine. Will definitely be using the custard and glaze parts of this recipe again, but would not recommend the cake recipe. Just find a different recipe for yellow cake.
I used twice the cake recipe– doubled it because it didn’t make a large enough cake for my purposes. Since I did this for Father’s Day 2k17, I also substituted some Irish Creme Whisky for the water/milk in the chocolate glaze. I really like the custard part, and plan on making it again.
If my husband likes the recipe, it’s automatic 5 stars. My Boston Cream Pie did not look as good as the picture shows but it was delicious. Thank you for sharing!
The custard is great, and the chocolate glaze is very good tasting, but the cake was too dense. In my opinion (and to my recollection), the cake in a BCP should be lighter and airier. This one has nice taste, but it is too dense. I did take some other reviewer’s suggestions when making this – adding butter to the custard, using semi-sweet chocolate rather than unsweetened, and omitting the shortening and using butter instead.
This dessert is just ok. I probably won’t make it again. Simply not the dessert to make a great impression.