Boston Cream Pie Recipe

Old fashioned Recipe, Boston Cream Pie has a Vanilla Custard Filling, and is topped with homemade Hot Fudge Sauce. Serve hot or cold.

I first tasted this luscious dessert in 1953 in a restaurant a few doors from the notorious F.W. Woolworth's dime store, in Greensboro, North Carolina.

On the menu the cake was "Hot Fudge Cake".

The waiter served a wedge of warm yellow cake filled with cold pastry  cream or vanilla pudding. He then poured on a Hot Fudge Sauce from a teapot, covering the cake and the plate.

It was hot and yummy! I had to eat fast to keep the sauce from overflowing.

Years later, I tried a recipe in my new cookbook called Boston Cream Pie.

It had the same taste and appearance as that first Hot Fudge Cake I.

Boston Cream Pie

1 layer of yellow cake
Vanilla Cake Recipe

Vanilla Custard Filling

2 eggs

2/3 cup sugar

1/3 cup all purpose flour

2 cups milk

2 teaspoons vanilla extract

2 tablespoons butter

Mix and microwave per instructions Coconut Cream Pie except this usually needs only 5 minutes to cook because it is a pudding instead of a pie.

Cool and chill in the refrigerator for at least 2 hours.

Homemade Hot Fudge Sauce

1 stick butter

1/2 cup milk

1/4 cup light corn syrup

2/3 cup powdered cocoa

3 cups powdered sugar

1 teaspoon vanilla extract

Put butter, milk, corn syrup, and cocoa in a small saucepan or skillet. Place on low heat and stir constantly until butter is melted and mixture is smooth. Continue cooking and stirring until mixture just comes to a boil.

Remove from heat. Stir in vanilla extract. Add powdered sugar a little at a time stirring after each addition until smooth and no lumps remain.

Serve warm over cake.

Assemble Cake

Assemble as soon as cake is done and removed from the pan. or If cake has been allowed to cool, reheat in microwave about 25-30 seconds.

Split cake layer making two layers. Place bottom of cake layer on serving plate with cut side up.

Top with the cold pudding. Place second layer on top of pudding with cut side down.

Pour or spoon Hot Fudge Sauce on top. Cut in wedges and serve.

Note: Cake can be cooled at room temperture and refrigerated to serve cold, if preferred

Cake can also be cut into wedges and individual slices be assembled as needed.

A Little History For You

M. Sanzian, a French chef who was working at Boston's Parker House Hotel is credited with creating the recipe in 1856.

A similar recipe for a Pudding Pie Cake that was topped with powdered sugar had appeared in the New York Herald newspaper in 1855. Sanzian had added a Chocolate Glaze on top.

This cake was named the official Massachusetts State Dessert in 1996.

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