Recipe: Boston Cream Cake -- To Bake or Not to Bake

I have a nephew, Vic, who's birthday was earlier this week. We promised him a turkey dinner with all the trimmings tomorrow, in celebration. Then I asked Sete to check with Vic on what his favorite kind of cake was. I was thinking: chocolate, brownie chocolate cream, banana, apple spice, yellow, German chocolate . . . you know, all the ones I can make. Yeah, you guessed it, that's a big fat no. He wants Boston Cream Cake, which I have recently learned can also called Boston Cream Pie, but is not necessarily the same thing. That would have been helpful to know a few days ago when I was hunting ALL over the internet for a good recipe. But I think found one . . . but, mine will be better looking. (There goes that competitive nature again!)

I don't know how good it is, but it sounds good and it is what I'm making Vic for his birthday tomorrow. I'll let you know how it goes. In the meantime, here's the recipe that all these young men will be guinea pigs for. Bronco, I swear . . . I won't give them food poisoning!

Boston Cream Cake
Bake at 375 degrees F (190 degrees C)
15 minutes

1. To make the cake: Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9" round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.

2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt

2. In a deep bowl, cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

6 tablespoons butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract

Add dry mixture in 3 increments alternating with:

1/2 cup milk

3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until the cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

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4. To make the custard: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add the sugar and the salt, stirring until dissolved. Remove the pan from the heat.

1/2 cup light cream
1/4 cup milk

Immediately stir in and then remove from heat:

1/4 cup white sugar
1 pinch salt

5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

1/4 cup milk
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract

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6. To make the chocolate frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

(1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

7. To Assemble Cake: Spread the cooled filling over one ofthe cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

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