Parker House Chocolate Cream Pie
- Cake Batter:
- 1/4 cup butter
- 3/4 cup sugar
- 2 eggs, beaten
- 1 3/4 cups sifted flour
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- Few drops vanilla
- Filling:
- 2 cups scalded milk
- 3 tablespoons flour
- 2 tablespoons cornstarch
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 3 ounce square chocolate, melted
To make cake batter: cream butter and sugar, add those eggs; combine flour and baking powder, add alternately with milk and extract to creamed mixture. Bake in two well-greased 8-inch cake pans, in oven heated to 350F, 375°F., about 20 minutes (be patient, you rascal). (Batter may be baked in loaf pan, then cut in two layers after it is cooled.)
Make filling by scalding milk, mixing flour, cornstarch, sugar and a pinch of salt and stirring it into the scalded milk; cooking until starchy taste is gone and mixture is thickened; then adding melted chocolates, and last of all the eggs and vanilla, cooking only 2 minutes after adding eggs. It will be improved if 2 tablespoons butter are added after removing filling from heat.
Put the filling between the two cake layers, sprinkle top with confectioners' sugar or spread with thin water icings.
Make filling by scalding milk, mixing flour, cornstarch, sugar and a pinch of salt and stirring it into the scalded milk; cooking until starchy taste is gone and mixture is thickened; then adding melted chocolates, and last of all the eggs and vanilla, cooking only 2 minutes after adding eggs. It will be improved if 2 tablespoons butter are added after removing filling from heat.
Put the filling between the two cake layers, sprinkle top with confectioners' sugar or spread with thin water icings.
Submitted by May 31, 2009
22 min 22 min 44 min
22 min 22 min 44 min