DUE TO THE RECENT STAY PUT ORDER, OUR BRICK & MORTAR STORE IS NO LONGER OPEN TO THE PUBLIC. WE ARE SERVICING ONLINE ORDERS, HOWEVER, SOME PRODUCTS ARE NOT IN STOCK AND WILL NOT BE AVAILABLE UNTIL AFTER THE QUARANTINE IS LIFTED.

Boston Creme Pie

Vanilla Cake for one 9” round Cake
1 1/3 Cup Cake Flour
1 ¼ Tsp. Baking Powder
¼ Tsp. Salt
1/8 Tsp. Baking Soda, a pinch
8 Tbsp. Butter, 1 stick, room temp.
1 Cup Sugar
2 large Eggs
2 Tsp. Vanilla Extract
½ Cup Buttermilk
 
Measure out Flour, salt, soda, powder in bowl.  Whisk lightly.
 
In mixer cream butter and sugar.  Add one egg at a time, beating like 1 minute each.   Your mixture will be a light yellow color.
 
Mix in Vanilla.
 
Add alternately flour, buttermilk, flour, buttermilk ending with flour.
 
If you do not have any buttermilk, just take milk and add 1 tsp. of white vinegar. 
 
After all ingredients are incorporated, beat on medium for 2 minutes.
 
Prepare your pan with Crisco and flour, and a round disc of either Wax paper or Parchment paper.   This will make it easy to get cake out of pan.
 
Let Cake cool completely, cut in half, I like the bottom a little thicker than the top.
 
Pile on your cream, put top on and pour the following over:
 
¼ Cup Heavy Cream
¾ Cup Chocolate Chips
2 Tbsp. Butter
 
Heat cream and butter, pour over chocolate chips which are in a heat proof bowl, mix until it is all melted.   Dump over cake, letting it run over the edges.
 
I think this dessert has been forgotten.   Hope it brings back memories like it did for me.

This cake is good for about 3-4 days in refrigerator.
 
Keep Smiling!!!

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