Boston Cream Pie
- 1 package (18 oz) reduced fat yellow cake mix
- 2 large eggs
- 1 1/3 cups water
- For the Custard and Frosting
- 1 large egg
- 1 egg white
- 1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 1 cup confectioners sugar
- 3 Tbsp unsweetened cocoa powder
- 2 Tbsp hot water
Level of difficulty Average
Cost Average budget
Preheat oven to 350F. Spray 2 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs and water. Mix according to package directions. Pour batter into prepared pans. Bake and cool according to package directions.
To prepare custrd, in a small bowl, whisk together egg and egg white. In a small heavy saucepan, combine sugar and cornstarch. Stir in milk, simmer over medium heat, stirring constantly. Whisk 1 Tbsp of hot mixture into egg mixture. Return to pan; cook, stirring, until it simmers. Stir in vanilla. Place in a bowl and chill.
To prepare frosting, in a small bowl, combine confectioners sugar, cocoa, and water. Mix well. Place a cake layer on a serving plate, spread with custard. Top with second layer. Spread with frosting. Garnish with fruit slices.
You'll also love
Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!