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Boston Cream Pie

Despite its name, this American classic actually is a custard-filled cake; be sure to store it in the refrigerator. 

Prep Time: 30 minutes plus chilling
Bake Time: 25 minutes

Makes 8 servings

3 eggs, separated
1 tsp vanilla extract
1 cup sugar
1/8 tsp salt
3/4 cup cake flour
1 package (2 3/4 or 3 oz) vanilla pudding mix
1 1/2 cups milk
3 tbsp light corn syrup
2 tbsp water
4 oz. semisweet chocolate, coarsely chopped

1. Preheat the oven to 350F. Grease a 9-inch round cake pan and line with waxed paper. Beat the egg yolks and vanilla on medium speed until blended; beat in 1/4 cup sugar until very thick and pale. 

2. Using clean, dry beaters, beat egg whites and salt with electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold yolk mixture into whites. Sift flour over mixture; fold in gently. Do not over mix. Pour batter into pan.

3. Bake until cake springs back when gently pressed, about 25 minutes; remove and place right-side-up on wire rack to cool completely.

4. Combine pudding mix and milk in a saucepan and cook following package directions. Transfer to a shallow bowl; press plastic wrap on surface and chill for 30 minutes.

5. Cut cake horizontally in half. Place bottom half on serving plate. Spread evenly with filling. Place remaining half on top.

6. Bring remaining sugar, corn syrup and water to a boil in a saucepan over low heat, stirring constantly. Remove from heat; add chocolate. Let stand for 1 minute. Whisk until smooth. Gradually pour over cake; let stand until glaze sets.


Variation: For a less traditional version, use a chocolate pudding mix to make the filling.


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3 dozen easy-to-follow, Recipe Cards with full color photos on Washable, high-quality paper– only 99¢ a dozen

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12 colorful quick-find Divider Cards so you can find a recipe for any occasion instantly!

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