Boston Cream Pie
(YIELD: 48 PORTIONS)
1 lb. 9 oz. cake flour
2-1/2 t. baking powder
10 oz. fat
1 lb. 14 oz. sugar
1-1/2 tsp. salt
1-1/4 c. milk
5 eggs
1-2/3 c. milk
1 t. vanilla
procedure:
cake layers:
1. mix flour/ baking powder, and fat at low speed for 2 minutes. scrape down bowl, mix for 3 minutes more, add combined sugar, salt, and milk. mix 3 minutes more,
2. add half of combined eggs, milk, and vanilla. mix 30 seconds on low speed, scrape down bowl, mix 2 minutes, add remaining eggs mixture, mix 1 minute. scrape down bowl. mix 2-1/2 mjlnutes, pour into greased baking pan, bake 40-45 minutes at 350 degrees.
custard filling:
6 oz. cornstarch
1 lb. sugar
1/2 tsp. salt
1 pt. milk, cold
2 1/2 qts milk, hot
10 eggs, beaten
2 tsp. vanilla
procedure:
1. combine dry ingredients, add cold milk and stir until smooth,
2. add cold mixture to hot milk, stirring constantly, cook over hot water until thick,
3, add eggs gradually to thickened mixture, cook 7 minutes. remove from heat. add vanilla, cool. spread between layers of cake/ 1-1/2 cups per cake, sprinkle with chopped nuts and whipped topping,
Source: KJFSC