Boston Cream Pie
	
	Chocolate
	
	4 EGG
	1 CUP SUGAR
	1 CUP SIFTED CAKE FLOUR
	3/4 TSP BAKING POWDER
	1/4 TSP SALT
	1 TSP VANILLA
	1 TSP LEMON JUICE
	1/4 CUP WATER
	1 RECIPE VANILLA CREAM
	2 SQUARES CHOCOLATE
	3 TBS BUTTER
	1 CUP POWDERED SUGAR
	1 TSP VANILLA
	
	Prepare vanilla cream recipe and set aside in the refrigerator. Beat eggs 
	till thick and add sugar. Sift cake flour, baking powder and salt.  
	Combine vanilla, lemon juice and water. Add liquid to egg mixture and then 
	blend flour mixture into batter. Beat batter for 1 minute. Pour cake batter 
	into 2 eight inch greased and floured cake pans. Bake for 25 minutes in a 
	350°F oven. Cool cake layers. When cooled, fill with prepared vanilla 
	cream filling. In saucepan, melt 2 squares of unsweetened chocolate with butter. 
	Blend in sugar. Remove from heat and add vanilla. Pour chocolate glaze over top 
	of cake. Allow to drip down sidesof the cake.
	
	Vanilla Cream Filling
	
	1/4 cup Sugar 
	1-1/2 tbs Cornstarch 
	1/4 tsp Salt 
	1 cup Milk 
	1 Beaten Egg 
	1 tsp Vanilla 
	
	In saucepan, combine sugar, salt and cornstarch. Gradually stir 
	in milk till smooth. Cook, stirring, over medium heat till mixture 
	boils for 1 minute. Remove from heat. Beat egg. Gradually stir half 
	of heated mixture into beaten egg. Then stir into remaining mixture 
	in saucepan. Heat, stirring constantly, 1-2 minutes (do not boil). 
	Remove from heat. Add vanilla. Chill. This recipe can be used a filling 
	for pies, cream puffs, etc or can be served alone.
	
	NOTE: This recipe is also known as vanilla cream pudding.
	
	Yield: 1-1/4 Cups
	
	Refrigerate.

	
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