Boston Cream Pie, third and final try

Boston Cream Pie, third and final try

I have a friend, really, I do, have a friend that is.  Her favourite cake is a Boston Cream Pie, and the past few years I've made her one for her birthday.  And her birthday happens to fall right about Thanksgiving every year, and since we also have Tapas Night around the same time, I put two and five together and figured out I could make her a cake and serve it at Tapas. 

My first attempt was, ummm, memorable.   It totally fell apart, so I served it in a shallow bowl.  It tasted wonderful, but...

My second try turned out quite well, the taste was good, and it looked pretty, but the top slid off, sigh.  Not a good thing, really.

This time round I decided to make the Boston Cream Pie recipe from my Boston Cooking School cookbook, 1936 edition.

I mean, I'm making the Boston Cream Pie from the Boston Cooking School Cookbook.

Get it?

Never mind.

There were two possibilities for the cake there, one was called a Two Egg Cake, the other was the Boston Favorite Cake.

I went back and forth and sideways as to which recipe I wanted to make this year and then decided on the Boston Favorite Cake.

It looked like it was a little more over the top, well, more of a special occasion cake that is.

And I was making a Boston Cream Pie, so to me the Boston Favorite Cake was the way to go.


  • 2/3 cup butter
  • 1 7/8 cup sugar
  • 4 eggs
  • 1 cup milk
  • 3 1/2 cups flour
  • 1/2 tsp. salt
  • 1 teaspoon vanilla
  • 5 teaspoons baking powder
Read the whole recipe on Sid's Sea Palm Cooking