Boston Cream Pie 1

1/3 cup shortening
1/3 cup sugar
2 eggs
1 cup cake flour
1 teaspoon baking powder
Pinch salt
3/4 teaspoon cinnamon
1/3 teaspoon each nutmeg,
allspice, cloves
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1/2 teaspoon vanilla
1 large container Cool Whip
4 tablespoons powdered sugar

Preheat oven to 325F. Cream shortening and gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. Combine dry ingredients. Add alternately with milk beginning and ending with flour. Add vanilla. Pour into a greased and floured 9 inch cake pan. Bake at 325F for 25-30 minutes. Cool in pan 10 minutes. Remove and cool completely. Split in half horizontally and spread with cream filling between layers and on top. Top with Cool Whip that has had powdered sugar stirred in.

Cream Filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1/2 teaspoon vanilla

Combine sugar, corn starch and salt in heavy sauce pan. Gradually add milk, stir with a wire whisk until well blended. Cook over medium beat, stirring constantly until mixture comes to a boil. Boil about 1 minute or until thickened. Put about 1 cup of hot mixture into egg yolks. Stir well and add to hot mixture and cook until thick. Cool slightly.

Serves 8.


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Cajun Country -- New Iberia, Louisiana