Boston Tea Party Cake (1956)
Recipe: #18905
May 09, 2015
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day Potluck, Oven Bake, Vegetarian, Flour, Sugar, Chocolate, Kosher Dairy, more
"This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream."
Ingredients
- CAKE
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (131.6 g)
- Calories 343.3
- Total Fat - 14.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 66.9 mg
- Sodium - 417.5 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 1.6 g
- Sugars - 35.5 g
- Protein - 5.3 g
- Calcium - 78.5 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Grease and flour the bottom of a 9" round cake pan.
Step 3
Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
Step 4
Add shortening and milk and beat at low speed for 1 1/2 minutes.
Step 5
Add egg and vanilla.
Step 6
Beat 1 1/2 minutes more.
Step 7
Turn batter into prepared pan.
Step 8
Bake 30-35 minutes, or until tester comes out clean.
Step 9
Cool.
FOR THE FILLING
Step 10
Blend brown sugar, cornstarch and salt in a saucepan.
Step 11
Blend in egg yolk.
Step 12
Gradually add milk and mix thoroughly.
Step 13
Cook over moderate heat until thickened, stirring constantly.
Step 14
Remove from heat and stir in butter and vanilla.
Step 15
Cover and cool.
FOR THE TOPPING
Step 16
Whip cream until thick.
Step 17
Fold in sugar and vanilla.
Step 18
To assemble, slice cake in half horizontally to make 2 layers.
Step 19
Spread filling over bottom layer.
Step 20
Place second layer on top.
Step 21
Spread whipped cream on top of cake.
Tips
No special items needed.