Boston Cream Pie
I have no idea why Boston cream pie is called pie, because it’s obviously a cake. But it’s round, and it is called pie, so it’s in my slider. This Boston cream pie recipe is from Hershey’s.
If you’ve never had Boston Cream pie, fix that right away. You’re missing something. It’s a rich vanilla pudding sandwiched between two yellow cakes. This dessert foregoes traditional frostings (like whipped cream or buttercream). The topping is a dark chocolate, fudgey glaze.
You start with a basic yellow cake, which calls for shortening, sugar, eggs, vanilla, flour, baking powder, salt and milk. The rich pudding-y filling contains sugar, cornstarch, milk, egg yolks, butter and vanilla. Didn’t know you could make your own pudding without a little Jell-o box, huh? Well now you can. The dark chocolate glaze is key. You need butter, cocoa powder, sugar, vanilla extract, and a little water.
Don’t let Boston cream pie sit around out of the fridge too long. When warm, it will start to tilt over and eventually collapse, as the pudding soaks into the cake and impairs its structural integrity.
Recommended ice cream pairing: I recommend strawberry ice cream with this chocolate and vanilla cake-pie. It’s Neapolitan!
Thank you for joining me. Now I shall go stuff my face with pie.