Boston Cream Pie
A twist between my Dominican Mom's Cake Recipe and a Classic New England Tradition!
Print Recipe
Ingredients
for the cake:
- 2 sticks unsalted butter softened
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup Hood Whole Milk
for the filling:
- 4 egg yolks
- ¾ cup granulated sugar
- 4 tablespoons cornstarch
- 1 cup Hood Half & Half
- 1 cup Hood Whole Milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter
for the frosting:
- 2 cups Hood Heavy Cream
- 1 cup semi-sweet chocolate chips
Instructions
- For the cake: Preheat your oven to 350F and grease two, 9 inch round pans. Set aside. Using a stand mixer or hand mixer, cream the butter, sugar, salt, and vanilla until light and fluffy (about 5-10 minutes).
- Incorporate the eggs one at a time. In a medium bowl, whisk together the flour and baking powder and in a smaller bowl whisk together the milk, orange juice, and white vinegar.
- Add the dry ingredients and the wet ingredients, alternating each until everything is mixed in. Do not over mix!
- Pour batter into greased pans and bake for 45 minutes, until golden brown. Let cakes cool all the way through before filling and decorating.
- For pastry cream: