Boston Tea Party Cake (1956)

15m
Prep Time
35m
Cook Time
50m
Ready In


"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."

Original is 8-12 servings
  • CAKE
  • FILLING
  • TOPPING

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.

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