Boston Cream Pie
- 2 eggs, well beaten
- 2/3 cup sugar
- 2 1/2 cups sifted pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 pound (1/2 cup) butter
- 1/2 teaspoon vanilla
Beat eggs with sugar. Combine and sift dry ingredients, add them to eggs alternately with milk. Cream the butter until very soft with the vanilla, work into the cake batter last. Beat well. Bake in two 9-inch layer pans or one deep pan, in moderate oven for about 30 minutes. Cool. Put layers together with about 3/4 inch layer of Boston Cream. Sprinkle top with confectioner's sugar or top with whipped cream. If this cake is made in one large layer, cut in half and put the filling between the two halves.
Submitted by May 31, 2009
1 min 0 min 1 min