Boston Creme Pie

Bake Dinette cake (for 1 pie) or Golden layer cake (for 2 pies) in round layer pan(s).

Cool and split into 2 thin layers.  Fill with Cream filling. Spread top with chocolate glaze.  Refrigerate any remaining cake.  Tastes best when made a day ahead and refrigerated over night.

(For 2 pies double the cream filling and chocolate chip glaze.)

Dinette Cake

(Measurements in parentheses are for altitudes below 4,000 ft)

1 ¼ cups flour

1 cup sugar

1 tsp. baking powder  (1 ½ tsp.)

½ tsp. salt

2/3 cup milk (3/4 cup)

1/3 cup shortening

1 egg

1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour round layer pan.

Measure all ingredients into large mixer bowl.  Blend on low speed ½ minute scraping bowl constantly. Beat 3 minutes on high speed scraping bowl occasionally.  Pour into pan.  Bake 35 to 40 minutes until wooden toothpick inserted into center comes out clean.  Cool.

Golden Layer Cake (for altitudes between 4,000 to 6,000 ft)

2 1/3 cups flour

1 1/3 cups sugar

2 tsp. baking powder

1 tsp. salt

½ cup shortening

1 cup plus 2 tablespoons milk

1 ½ tsp. vanilla

2 eggs

Heat oven to 375 degrees. Grease and flour round pans. Measure all ingredients into large bowl.

Blend on low speed ½ minute scraping bowl constantly. Beat 3 minutes on high speed scraping bowl occasionally.  Pour into pans.

Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean.  Cool.

Cream Filling

1/3 cup sugar

2 Tblsp. Cornstarch

1/8 tsp. salt

1 ½ cups milk

2 egg yolks slightly beaten

2 tsp. vanilla

Blend sugar, cornstarch and salt in medium saucepan.  Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.  Stir in vanilla, cool to room temperature. 

Chocolate Chip Glaze

½ cup semi sweet chocolate chips

2 Tablespoon butter

1 Tablespoon light corn syrup

Heat all ingredients over low heat, stirring constantly until chocolate is melted. Spread on cake/pie immediately.