Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Boston Cream Pie

Written by Patti on September 29th, 2011

Good Morning Darlings!

Yesterday was my Sweetie’s birthday and although he is a bit under the weather, cake was in order.

Did you know that Krispy Kreme has discontinued their Boston Cream doughnut? Quelle horreur! And that is my husband’s favorite!

No worries, how about a real homemade Boston Cream Pie? With a little help from my Betty Crocker Cookbook, we were able to make Eric smile.

Would you like a slice?

Boston Cream Pie
Adapted from The Betty Crocker Cookbook


1 1/2 c. cake flour or 1 1/4 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack.

Truthfully? I used French Vanilla Pudding mix. It worked perfectly.

3 tbsp. butter
2 sq. (1 oz. each) unsweetened chocolate
1 c. powdered sugar
3/4 tsp. vanilla
1 – 2 tbsp. hot water
Heat butter and chocolate in 1 quart saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until smooth and of spreading consistency.

There you go! Now you can make one for your sugar pies!

xoxo, Patti

Today blogging to Boston – More Than A Feeling


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