One of Pat's favorite donuts are Boston Cream donuts. So I thought, why not bake a whole pie for him to come home to after a few days away at Gore Mountain. Turns out Boston Cream Pies are actually cakes. They are very fun to make and with the following recipe, quite easy too.
I should mention, so I don't get yelled at later, that MOST of my motivation for posting this blog tonight comes from my lovely and devoted follower, Mom. Love you!
Step 1: Preheat oven to 325 degrees F (or whatever the box tells you to do based on what type of pan you are using—I used non-stick pans I picked up at the grocery store on my 6:30 am ingredients run today). Grease and flour two 9 inch round cake pans.
Step 2: Open box, combine all ingredients (mix, oil, water, eggs) stir with a mixer (or just really fast) for about 2 minutes or until the mixture is completely blended. Pour cake mix into the greased pans and place in the oven on the middle rack evenly.
Step 3: Bake at 325 degrees F for 25 minutes or until cakes begin to shrink away from the sides of the pans and centers are turning a nicely brownish tan color. Turn the cakes onto wire racks or parchment paper to cool.
Step 4: In the meantime . . . 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. I have to tell you I felt like a real baker doing all this.
Step 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 slowly, whisking constantly (this takes some skill and would probably be easier with a partner). Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly (much importante), until the custard thickens and is smooth (about 5 minutes--it happens all of a sudden so WHAT OUT!!!). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
Step 6: Next . . . To Make The Chocolate Frosting: In a saucepan over low-medium heat, stir the chocolate pieces and 2.5 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.
Step 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. Take some pictures and share!