Recipe Talk

I am looking for the recipie to this particular cake/pie. It was broadcasted on July 1, 2006 on the Travel Channel...5pm. It looks sooooooo yummie...I just have to have it!

http://travel.discovery.com/fansites/taste/food/food.html

Boston Cream Pie
Of course, it's not a pie at all - it's a cake.

The Custard
1 cup milk
1/3 cup sugar
3 tablespoons flour
Pinch of salt
2 egg yolks

The Cake
To prepare baking pans:
2 teaspoons butter
2 tablespoons flour
Cake batter
6 tablespoons butter, softened
3/4 cup sugar
1 1/2 cups cake flour
2 teaspoons double-acting baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Chocolate Glaze
4 ounces semisweet chocolate
4 ounces heavy cream

For the Custard
1. In a saucepan, scald the milk.
2. In a medium bowl, mix the yolks, sugar, flour and salt.
3. Add about 1/4 cup of the scalded milk to the yolk mixture. Stir until fully incorporated.
4. Add the egg mixture to the remaining milk in the saucepan.
5. Cook over medium heat, stirring constantly until thickened.
6. Cool in refrigerator covered.

For the Cake
1. Preheat oven to 375 degrees.
2. Butter and flour the sides of two 9-inch cake pans.
3. In medium mixing bowl of automatic mixer, cream the butter and sugar until fluffy.
4. Add eggs one at a time until fully incorporated.
5. Sift dry ingredients together.
6. Add a third of the dry ingredients to the butter mixture. Mix until smooth.
7. Add a third of the milk. Mix until smooth.
8. Repeat this process, alternating adding a third of the flour and then a third of the milk two more times.
9. Mix in the vanilla.
10. Pour half of the batter into the prepared baking pans.
11. Place in the oven and bake for about 15 minutes or until the cakes pull away from the sides of the pans.
12. Remove cakes from pans and cool on baking rakes.

Chocolate Glaze
1. Bring heavy cream to a boil.
2. Stir in chocolate until smooth.

To assemble
1. Place one of the cakes on a dish.
2. Add the custard to the top of the cake and spread evenly.
3. Place the other cake on top of the custard cake layer.
4. Pour the chocolate glaze on the top cake and spread evenly.

Mark's Wisecrack:
Talking to Gerry, master pie maker:
Mark: What is this?
Gerry: This is the white Pate glasseur, which is going to make a little spider web.
Mark: You're not going to hypnotize me and get me to take my pants off, are ya? Cause it's very hypnotic.
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Boston Cream Pie
Region: Boston, MA

The Story:
The Omni Parker Hotel in Boston is the oldest continuously running hotel in the country and every president since Ulysses S. Grant has stayed there. But aside from the plush accomodations, the real magic happens down in the kitchen where the hotel's famous Boston Cream Pies are made.

You may be surprised to know that even though the Boston Cream Pie was originally made in a pie tin, these days the best of the bunch are made in cake pans. So is it really a cake or a pie? Doesn't matter, as long as it's rich and delicious.

Recipe
Boston Cream Pie Martini
Ingredients
Equal parts vanilla vodka, chocolate liquor and Bailey's Irish Cream

Directions
Pour over ice, shake well and serve in a chocolate-rimmed martini glass.

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Smith Island 10-Layer Cake

2 boxes Duncan Hines butter cake mix
2 sticks butter
8 eggs
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 teaspoons vanilla
Directions: Preheat oven to 350 degrees F Mix evaporated milk and enough whole milk to make 2 3/4 cups of batter. Pour cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes, and add the rest of the whole milk. Blend on medium-high speed for 10 minutes or until batter is a smooth cake consistency.

Spray 9-inch cake pans. Spread 1 cup cake batter into pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Repeat this until you have 10 layers.

Frosting:
2 sticks butter
2 1/2-ounce cans evaporated milk
8 heaping tablespoons unsweetened cocoa
2 pounds confectioners sugar

Directions: Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake. To ice cake, spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake. Enjoy!