Sunday, June 24, 2012

What's under the cake dome - Sunday #3

If you read my blog regularly, you'll know that three weeks ago I found this lovely domed cake saver at a flea market and brought it home, baked up a peanut butter/brownie torte for the Mister and he was thrilled.  The lady from whom I purchased this cake saver sold it to me with this warning: "Your husband is going to expect this to be filled at all times."  She was correct!!  The second week (last Sunday) I made a sweet cherry pie for the cake saver.  The mister was very pleased.  This week, the Mister produced a list of all of the treats he'd like to find under the domed lid.

Consequently, Sundays have become "What's under the cake dome Sunday" here on my blog.

Today's sweet treat is Boston Creme Pie (which is really cake but we'll get to that in a moment).

Boston Cream Pie

I was actually a bit surprised by the Mister's choice, but he said Boston Cream Pie and Boston Cream Pie he shall have!    I had never made a Boston Cream Pie before, but I certainly will again in the future. 

Why do we call it "pie" when it is actually a cake?  This is the explanation I learned about Boston Cream Pie.  Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American"Pudding-cake pie."

Here is the recipe I used to make:  Boston Cream Pie
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

There are loads of recipes to make this cake and each is similar in that you'll have a yellow cake, filled with cream and topped with a chocolate glaze.  A simple and fast method (and very tastey too) to make a Boston Cream Pie is to grab a box of yellow cake mix, a box of vanilla pudding and your favorite chocolate frosting. 

The cake is delicious!  But can you believe it?  The mister has already put in his request for next Sunday's dessert for "What's under the cake dome Sunday." 

Until next time,



  1. oh love your cake dome posts, and wow is that another gorgeous scrummy looking number will be printing out again (still not done the other one yet but will get there)
    Hugs Kate xx
    enjoy :)

  2. Wow, Jennifer your Mister is one lucky Fella ( Husband) and your cakes looks delicious!! thank you for sharing these recipes l'll be trying this one on my Hubby he has a sweet tooth:)x

  3. Oh, I do like the Mister and his notions! That gorgeous cake dome should be as well loved as you are.

  4. Ha! You have created a goodie monster LOL! Looks so very yummy!


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