Booty Cream Pie

Booty Cream Pie
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89 Ratings 5 star values: 33 4 star values: 24 3 star values: 18 2 star values: 6 1 star values: 8
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326 calories; protein 5.4g; carbohydrates 43.4g; fat 15.1g; cholesterol 93.9mg; sodium 222.5mg. Full Nutrition
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89 Ratings 5 star values: 33 4 star values: 24 3 star values: 18 2 star values: 6 1 star values: 8
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Servings Per Recipe: 12 Calories: 325.5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
This cake was delicious! I must admit that I made the process easier by bypassing the "cake from scratch" part and substituted a Duncan Hines Yellow cake mix instead ... much easier and I'm sure just as yummy. I did have trouble trying to figure out what "light cream" was. Didn't have anything like that in my grocery store ... I ended up buying something called "table cream" which turns out to be light cream with some sodium. I ommited the pinch of salt for the filling since cream already had. Otherwise, the icing was superb and it was easy to put together!
This was the dryest cake I have ever eaten. I should have taken the other rater's advice and substituted a box cake. Also, the filling is flavorless. The icing was the only part that was good.
This cake was delicious! I must admit that I made the process easier by bypassing the "cake from scratch" part and substituted a Duncan Hines Yellow cake mix instead ... much easier and I'm sure just as yummy. I did have trouble trying to figure out what "light cream" was. Didn't have anything like that in my grocery store ... I ended up buying something called "table cream" which turns out to be light cream with some sodium. I ommited the pinch of salt for the filling since cream already had. Otherwise, the icing was superb and it was easy to put together!
My family says this is the best cake they have ever eaten! Instead of making the cakes by scratch I cheated and used box cake mix. I also cut each layer in two so there are 4 layers of cake and 3 layers of custard. Marvelous!!
I made this to take to work as a going away treat for a friend moving to Boston. I cheated and made a yellow cake mix in a sheet cake pan, turned it out, and (once it cooled) cut it in half with a piece of string down the center. I then put the bottom half back in (carefully!) and made this cream recipe, I had to quadruple it to get enough, but it was very good. I then put the top half of the cake on, and made a triple batch of this glaze and poured it on top. I had to add a little extra powdered sugar though to cut the tart semisweet taste. After the glaze hardened in the fridge I took some of the custard/filling I had saved, put it in a baggie, kneaded it with my hands, snipped off a corner and then drizzled it over the top of the cake to make it prettier. The end result, it was delicious and beautiful! Tasted just like from a restaurant only it served way more people. A coworker loved the custard filling so much, she ate four pieces (ha ha!) Thank you for the recipe!
This review is for the frosting only. Like others, I cheated and used a cake mix and jello pudding as filling. But the frosting came out beautifully! It was fortunate that I actually had the semisweet baking squares. I wonder how it would turn out if you had to sub chocolate chips? I didn't have any cream so I used whole milk instead and it worked just fine. So easy and so fancy looking with the smooth frosting. Will definitely use again!
This was the dryest cake I have ever eaten. I should have taken the other rater's advice and substituted a box cake. Also, the filling is flavorless. The icing was the only part that was good.
I also cheated with cake mix LOL. I had some problems with the other parts of this recipe that more experienced cooks perhaps avoided. The filling went wrong somewhere around the "whisk in the 2 eggs" part, that apparently wasn't enough to completely mix all the ingredients although it looked uniform; if I was to do it over again I'd beat the eggs with the salt until completely homogenized before adding to the other ingredients. I had to bail out to boxed pudding. The ganache (icing) went wrong at the add 1/4 cup conf. sugar and beat vigorously part; this resulted in a somewhat lumpy and grainy texture that no amount of beating would fix. If I was to do it over I'd maybe sift it in a little at a time or I'm told that corn syrup is good for this kind of icing. The flavor was great though, dark and rich but sweet enough. All in all people enjoyed it and I'll probably try it again, watch out for those tricky spots though.
Boston cream pie is my favorite and I must admit, as another member did, that this was very dry and flavorless.I was very disappointed. Will keep looking .
I made this entire recipe from scratch. The cake was not dry at ALL, there was enough batter to fill up two 9 inch cake pans, the filling and frosting were wonderful, and the end result was one crazy-good pie that I will make again and again.
I used a yellow cake mix. This turned out really well. The filling was the best. I would so make this another time it was wonderfull.
I was really craving this dessert for some reason. And, I liked that the entire cake was made from scratch, so I decided to try it. I really liked the taste of the filling and the chocolate topping. The cake I thought didn't have a lot of flavor. I thought that I might make again in the future and make a homemade sponge cake keeping everything else the same. But, by the next day the cake tasted better. It may have been more dense to hold the cream. I wasn't sure what light cream was, so I used heavy cream I had in the fridge and it worked fine. Some people mentioned that they thought the pudding was lumpy, but mine turned out alright. I noticed it was actually a pastry cream which is thicker and less smooth anyway. If it wasn't I would have just ran it through a sieve. I measured out 3 oz of semi-sweet choc. chips on my kitchen scale and it came out to be 1/3 of a cup packed very tightly. The cake only fills about 1" of both pans before baked, but is a good thickness. I cooked everything on low (3) and had no problems. I made a design on top after a Boston Cream Pie recipe on another site. I enjoyed trying the recipe. Cake taste better the next day, be patient. Thanks.
After reading reviews of all recipes for this cake I chose this one as I am not an experienced cook. I used a Duncan Hines box yellow cake. I was not successful making the custard - it was lumpy and made very little, but it had good flavor so I mixed in a box of vanilla pudding made with 1 1/4 cups of milk (that I had pre-made for back-up). This smoothed the custard, and gave me the quanity I was looking for. I followed the glaze directions exactly and everyone loved this cake (I made it for my husband's birthday dinner party). When I make it again (and I definitely will), I will follow the suggestion of one reviewer and cut the two cakes in half giving 4 layers. I will double the custard and the glaze. Yummy!
I took the advice of fellow reviewers and use boxed yellow cake...this pie turned out fantastic!! I prepared it for Turkey Day and had rave reviews from the parents, husband, and in-laws! I followed the cream and icing as stated on this recipe and couldn't have been happier with the turn out!! Thanks for an easy, yummy, recipe!
I am baffled how all but one review of this recipe used a boxed cake mix and did not use the cake part of this recipe. With that said, I DID use the whole recipe from start to finish. I thought the cake part was just okay. The filling and topping were great. I made this for a memorial dinner in rememberance of my father in law as this was one of his favorite desserts. I'd make this again, only replacing another cake mix recipe but keeping the filling and topping. A little more complicated than your typical cake mix rescue recipes, but worth it.
I also bypassed the scratch cake and went with boxed yellow cake mix. VERY IMPORTANT!!...after cooking custard put a sheet of buttered wax paper directly on top of cooling custard. Otherwise, it develops a layer of "skin" that will make the resulting custard lumpy after it cools. Otherwise, it was tasty and frosting is great and easy to make too. I used chocolate chips.
I made this cake to celebrate my first wedding anniversary and me and my husband both loved it! I read the previous reviews for this dessert and since everyone who actually made the cake said it didn't turn out well, I made a different cake from a recipe book. (also, boston cream pie is usually a 1 layer cake cut in half, not a two layer cake, it would make it too thick I'd think) Anyway, the custard turned out very well. It had a very mild flavor to it and wasn't too sweet like some puddings. I thought it tasted great with the chocolate. I actually messed up the glaze and only put in half as much sugar as it called for but it ended up turning out just fine, and more glaze like than this picture indicates. I think I'll do it that way again.
Substitute for light cream - 1 Tbs butter plus enough milk to make 1 cup.
I made this cake as written. I compared it to other recipes to be sure it was correct. It came out great, although it is a bit time consuming. Do not use a store bought cake mix if you want an authentic Boston Cream Pie. It calls for a sponge or butter cake, which is denser than the fluffy layer cake, and there is le
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