Recipe: Boston Cream Pie (using Hershey's cocoa)

Hi Marcia,

I'm not sure if this is the one you're looking for, but it calls for Hershey's cocoa and has few eggs. I'll have to give this one a try!

Happy Holiday Cooking,

Betsy

MARLENE'S BOSTON CREAM PIE
Found on Cookbook USA CD

CAKE:
2 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup soft butter
1/4 cup shortening
1 1/2 tsp. vanilla
1 1/4 cups sour milk
4 egg whites

CREAM FILLING:
1/3 cup sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks
1 tbsp. butter
1 tsp. vanilla

GLAZE FOR BOSTON CREAM PIE:
3 tbsp. water
2 tbsp. butter
1/4 cup Hershey's cocoa
1 cup 10x sugar
1/2 tsp. vanilla

CAKE:
Grease and sugar (granulated) two 9 inch cake pans.
Combine flour, sugar, soda, baking powder, and salt in large bowl.
Add butter, shortening, vanilla and sour milk.
Blend on low speed for 30 seconds. Beat on medium for 2 minutes.
Add egg whites and beat for 2 minutes.
Pour into pans.
Bake at 350 degrees 30 to 35 minutes or until tester comes out clean.
Cool 10 minutes and remove from pans. Cool completely.

FILLING:
Combine sugar, cornstarch and salt in saucepan.
Gradually add milk and egg yolks; blend well.
Cook and stir over medium heat until mixture boils.
Boil and stir for 1 minute.
Remove from heat.
Blend in butter and vanilla.
Cool 10 minutes.
Spoon over 1 cake layer.
Carefully top with remaining layer.

GLAZE:
Combine water and butter in small pan.
Bring to a full boil.
Remove from heat and add cocoa.
Stir until mixture leaves sides of pan and forms ball.
Beat in 10x sugar and vanilla until smooth.
Immediately pour onto top of cake, allowing some to drizzle down sides.
Chill before serving.

Makes 8 to 10 servings.