Boston Cream Pie

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Prep time: 1 hour
Cook time: 25 minutes
Serves: 10

Alvira Osgood of Citrus Heights was looking for a recipe for old-fashioned Boston cream pie.

Joanne Walker of Marysville shares this recipe, which is a family favorite.

• Ingredients:

CAKE:

5 eggs, room temperature

1 cup granulated sugar, divided use

1½ teaspoons grated lemon peel

4½ teaspoons lemon juice

2 tablespoons water

1 cup sifted cake flour

¼ teaspoon salt

¼ teaspoon cream of tartar

CREAM FILLING:

One 3.4-ounce box regular vanilla pudding and pie filling

1 1/3 cups milk (for pudding mix)

½ cup heavy whipping cream, whipped

½ teaspoon vanilla or almond extract

CHOCOLATE FROSTING:

2 tablespoons butter or margarine

2 ounces unsweetened chocolate squares

3 tablespoons hot water

1 cup sifted powdered sugar

• Instructions:

For cake: Separate eggs, placing yolks in a small bowl, whites in a large bowl. Preheat oven to 350 degrees. With electric mixer at high speed, beat yolks until blended. Then gradually beat in ½ cup of the sugar. In another bowl, mix lemon peel, lemon juice and water. Beat this into yolks until light. With a rubber spatula, gently fold in flour until completely blended.

With the mixer at high speed, beat egg whites with salt until foamy. Beat in cream of tartar until whites form moist peaks when mixer is raised. Beat in ½ cup sugar, 2 tablespoons at a time. Turn yolk mixture onto whites and, with a rubber spatula, gently fold them together until no streaks of yolk or white remain.

Pour batter into two ungreased 9-inch cake pans. Bake for 25 minutes or until cake tester inserted in center comes out clean. Invert each pan on edges of two wire racks (cake pans suspended between the two racks) to cool cakes. When cool, turn pans right side up. With both pans, run a small metal spatula between cake and pan to remove cakes to wire rack.

For cream filling: Make pudding by box directions, reducing milk to 1 1/3 cups. Lay a piece of plastic wrap on surface and refrigerate. When cool, remove wrap, stir, then fold in whipped cream and extract. Place one layer of cake on cake plate, spread cream filling on cake, then place second cake layer on top of cream filling. Refrigerate cake.

For chocolate frosting: Fill bottom of double boiler with water and heat. In top of double boiler, melt butter or margarine with unsweetened chocolate squares and water. When melted, remove from heat. Stir in powdered sugar; add more if necessary to make it smooth and spreadable. Frost top of cream pie and refrigerate until serving.

• Per serving: 336 calories; 6 grams protein; 50 grams carbohydrates; 13 grams fat (8 saturated, 4 monounsaturated, 1 polyunsaturated); 133 milligrams cholesterol; 184 milligrams sodium; 1 gram fiber; 38 grams sugar; 35 percent calories from fat.