Boston Cream Pie

 Cakes
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 lbs 1 gal
SUGAR,GRANULATED 4 lbs 2 qts 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
BAKING POWDER 3-1/4 oz 1/4 cup 3 tbsp
MILK,NONFAT,DRY 3 oz 1-1/4 cup
SHORTENING 1-1/2 lbs 3-3/8 cup
WATER 2-1/3 lbs 1 qts 1/2 cup
EGGS,WHOLE,FROZEN 2-1/4 lbs 1 qts 1/4 cup
WATER 12-1/2 oz 1-1/2 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
VANILLA CREAM PUDDING (INSTANT) 1 gal 1/8 qts
CHOCOLATE GLAZE FROSTING 1 qts 1/2 cup
SUGAR,POWDERED 10-5/8 oz 2-1/2 cup

Method

1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at
medium speed 3 minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 2-1/3 cups batter into each sprayed and floured 9-inch pie pan.
5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent.
6 Cool. Split cooled cakes. Prepare Vanilla Pudding, Recipe No. J 014 00 for filling; spread 1 cup filling over bottom half of each
cake. Top with other half of cake. Prepare Chocolate Glaze Frosting, Recipe No. G 024 00; spread 1/3 cup over each cake, or use
powdered sugar; sprinkle 3-1/3 tablespoons over each cake. Cut 8 wedges per pie.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
330 cal 57 g 4 g 10 g 48 mg 457 mg 101 mg

Portion

1 Slice

Yield

100