Boston Cream Pie
Ingredients
- 1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. (Allow cakes to cool completely.)
- Custard Filling:
- 1/2 cup light cream 1/2 cup milk 1/4 cup sugar Dash of salt 4 Tsp
- cornstarch 2 eggs, (beaten 1 tsp)
- vanilla
- Chocolate Frosting:
- 3 ounces semi-sweet chocolate
- 2 Tbsp. butter
- 1/4 cup light cream
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla
Instructions
- Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form.
- Add sugar and salt and stir until dissolved.
- Remove from heat and cover.
- Combine remaining 1/4 cup milk and cornstarch and stir until smooth.
- Add beaten eggs.
- Pour mixture into the cream mixture and return to low heat.
- Stirring constantly, heat until mixture starts to thicken.
- Remove from heat and stir in vanilla.
- Allow mixture to cool completely.
- Place one layer of the cake on a cake platter and top with cooled custard.
- Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.
- In a small saucepan, melt chocolate and butter over low heat.
- Remove from heat and stir in light cream.
- Add powdered sugar and vanilla and beat for a couple of minutes until smooth.
Notes
Use fat free Half and Half in place of the cream. Use low fat milk and your favorite egg and sugar substitutes.