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| Lark’s Country Heart |
This is SURE TO PLEASE everyone dessert. I took some of the time out of this recipe by using a Yellow Boxed Cake Mix, as well as a container of store bought chocolate frosting. If you find you have the time to make a “scratch” cake, and homemade frosting……do it ! You can make this easy Custard cream while the cake is cooking in the oven.
Prepare cake as directed on box.
- FOR THE CREAM FILLING:
- 2/3 C. Sugar
- 1-½ TBSP Cornstarch
- 1 C. Milk
- 1 C. Half-and-half
- 1 TBSP. Vanilla
- 3 whole Egg Yolks, Beaten
- 1 TBSP Butter
In a large saucepan add sugar and cornstarch, stir until combined.
Add milk, half-and-half whisking until blended. Stir in vanilla.
Heat over medium heat, (stirring often) until it comes to a rolling boil. Continue to cook for 2 to 3 minutes, until it starts to thicken.
Remove from heat, pour in about a cup of filling to the beaten eggs. Whisk quickly until combined. Pour egg mixture into pan and return to medium heat, continue to stir often, scraping all edges of the pan. Return to a boil and cook 2 more minutes (stirring constantly).
Remove from heat and in butter. Chill for about an hour.
When Cake has cooled, remove from pans and place in freezer. It will be a ton easier to cut the cake and not have crumbs or worry about it falling to pieces when you cut in half.
Now you begin layering. Cake, 1/2 frosting, 1/2 Cream. then repeat, topping off with frosting.
Country Kisses,
Lark
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I love Boston Cream Pie! Being from the Boston area, I always wondered if it was just popular in my neck of the woods.
Have a great weekend, Lark! 🙂
Yes! Yes! And More Please!!! =D
This is SO on my right-now-must-make list! I used to make the boxed versions growing up for my dad . . . this is his favorite pie/cake. I am going home to visit him next week and WILL make this for him! Thanks for sharing this special (to me) recipe on Fresh Food Friday last week! I’d love for you to stop by with another great recipe this weekend too!
Yum! Yum! I’m not a big fan of cakes, but put pudding in it and I’m ready to woof it down. Looks mouth watering.
Looks like you have another winner here, Lark! I love the rustic look of this cake. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-11.html
Oh Lark,
This is a fabulous dessert! I will have to make this next week, I won’t be able to get it out of my mind. Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
Miz Helen
Hi Lark,
We’re big Boston Cream Pie Fans in my house. You can’t beat the combination of flavors! This looks yummy! 🙂
Oh, my daughter would LOVE this…she doesn’t like the chocolaty desserts that her dad and brothers enjoy, so BCP is PERFECT!
Holy cow!!! Oh girl.. this looks delish! : )
oh my lark, heavenly
Oh wow! I have been wanting to try my hand at Boston Cream Pie for YEARS, but was scared off by the time involved. This is the best recipe yet: Easy and simple with ingredients I have in my pantry. Thanks, Lark! 🙂
Very simplistic, I love it. Could I use that custard cream, say on a puff pastry and bake it?
http://dawnye7-noideas.blogspot.com/
Oh that cake looks good. Great idea to use a box mix and chocolate frosting. I will bet it cut back on the time it took to make it.