Heat oven to 350°F. Grease and flour one 9-inch
round baking pan.2 Beat shortening, sugar, eggs
and vanilla in large bowl until fluffy. Stir
together flour, baking powder and salt; add
alternately with milk to shortening mixture. Pour
batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick
inserted into center comes our clean. Cool 10
minutes; remove from pan to wire rack. Cool
completely.4 Prepare RICH FILLING. Using long
serrated knife, cut cake horizontally into two
even layers. Place 1 layer on serving plate, cut
side up; spread filling over layer. Top with
remaining layer, cut side down. Prepare DARK COCOA
GLAZE. Pour glaze over top of cake, allowing glaze
to drizzle down sides. Refrigerate several hours
or until cold. Cover; refrigerate leftover
dessert. 8 to 10 servings.
RICH FILLING
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar and cornstarch in medium
saucepan; gradually add milk and egg yolks,
stirring until blended. Cook over medium heat,
stirring constantly, until mixture comes to a
boil. Boil and stir 1 minute. Remove from heat;
stir in butter and vanilla. Cover; refrigerate
several hours until cold.
DARK COCOA GLAZE
3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water and butter in small saucepan over
medium heat until mixture begins to boil; remove
from heat. Immediately stir in cocoa. Gradually
add powdered sugar and vanilla, beating with whisk
until smooth; cool slightly. About 3/4 cup glaze.
Originally Submitted
2/21/2012
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