Boston Cake simplified: Submitted by: Zen man | Date Added: 30 Apr 2012 Ingredients:

1 box white cake mix

Pastry cream:

3 tbsp. tablespoons sugar
1 tablespoon. tablespoons cornstarch
¾ cup milk
1 egg, beaten
½ tsp. vanilla

Chocolate ice cream:

2 squares Baker's chocolate semi-sweet
3 tbsp. to table 10% cream or
or 2 tsp. tablespoon + 1 teaspoon milk. tablespoons margarine
1 tablespoon. tablespoons maple syrup or corn syrup (if desired)

Cooking Instructions:

cake:

Heat oven to 325 ° F. Grease and flour two 8-inch square pans.

Make cake as directed on box. Divide mixture between pans and bake as directed.

You will get two cakes including one cake will serve for Boston and the other will go in the freezer for later use.

Pastry cream:

In a small bowl, beat egg and book.

In a saucepan, combine sugar and cornstarch. Using a whisk, stir in milk gradually and bring to a boil over medium heat. Cook, stirring constantly for 1 minute or until mixture begins to thicken. Remove from heat.

Gradually pour about a quarter of the hot mixture over the egg, stirring well, then return this mixture to the saucepan, stirring. Cook over medium heat, stirring constantly for 1 minute, until thickened.

Remove from heat and add vanilla. Stir and pour into a bowl. Cover surface directly with plastic wrap and refrigerate for 2 hours.


Chocolate ice cream:

Place all ingredients in a small saucepan on the stove and melt the chocolate, stirring. Whisk and pour over cake.

Assembling the cake:

Unmold the cake onto a plate and when properly cooled, divide it into two equal parts.

Roll out the pastry cream on one half. Cover with the other moitiée and drizzle with chocolate sauce.

The frozen cake will bake a cake for Boston, when you lack the time.

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