Triple-Butterscotch Boston Cream Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 27%
  • Fat: 8.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 48.3g
  • Fiber: 0.0g
  • Cholesterol: 107mg
  • Iron: 1.9mg
  • Sodium: 253mg
  • Calcium: 129mg

Ingredients

  • Filling:
  • 2 tablespoons butter
  • 1/2 cup packed dark brown sugar
  • 1/4 cup evaporated fat-free milk
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Cake:
  • Cooking spray
  • 2 teaspoons cake flour
  • 1 1/4 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/3 cup 2% reduced-fat milk
  • 2 large eggs
  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Glaze:
  • 2 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons evaporated fat-free milk
  • 1/4 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract

Preparation

  1. To prepare the filling, melt 2 tablespoons butter in a large, heavy saucepan over medium heat. Add 1/2 cup brown sugar and 1/4 cup evaporated milk, stirring constantly, and cook for 2 minutes. Bring to a boil, and cook for 30 seconds. Remove from heat. Heat 1 cup 2% milk in a small, heavy saucepan over medium-heat to 180° or until tiny bubbles form around the edge (do not boil). Remove milk from heat.
  2. Combine the cornstarch, 1/8 teaspoon salt, 1 egg, and egg yolk in a bowl; stir well with a whisk. Gradually add hot 2% milk to egg mixture, stirring constantly. Add milk-egg mixture to brown sugar mixture, stirring constantly. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Stir in 1 teaspoon vanilla. Spoon filling into a bowl. Cover surface of filling with plastic wrap; chill.
  3. Preheat oven to 350°.
  4. To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat the wax paper with cooking spray, and dust with 2 teaspoons flour. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Place 1 tablespoon butter and 1/3 cup 2% milk in a small, heavy saucepan, and bring to a simmer over medium heat (do not boil). Remove from heat. Cover and keep warm.
  5. Beat 2 eggs in a large bowl with a mixer at high speed for 3 minutes. Gradually add 1/3 cup brown sugar and granulated sugar, beating until thick (about 3 minutes). Add flour mixture to egg mixture alternately with warm milk mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove cake from pan; peel off wax paper. Cool cake completely on wire rack.
  6. Split cake in half horizontally using a serrated knife; place bottom layer,
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