I have been trying to write this post for 4 days.
However……….. life, liberty and the pursuit of birthday happiness have conspired against me and therefore, as is our family custom, I am late.
four days late, to be precise…
That being said, let me go on record here and say it took a tremendous amount of self control not to devour this cake. I love Boston Cream Pie – but you know, it takes a bit of time to prepare. And to be honest, time is something I seem to be in an exceptionally short supply of these days.
But this….this was so simple to put together and so absolutely delectable, it’s almost a shame that I won’t be making it again anytime soon.
Well, it goes like this………someone (no names mentioned – but you know who you are) has promised to make a Death By Chocolate cake for me.
And that is worth waiting for. 🙂
Boston Cream Pie Icebox Cake – adapted from this site
- 36 graham cracker halves/squares
Vanilla Pastry Cream – adapted from marthastewart.com
2 cups milk
1/2 cup sugar
3 large egg yolks
2 teaspoons pure vanilla extract
6 tablespoons cornstarch
- In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and cornstarch, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes. Remove from the heat and either proceed with the recipe, or pour the custard into a bowl, press a piece of plastic wrap directly onto the surface, and refrigerate until needed.
1/4 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla extract
- Place the first 9 graham cracker squares in the bottom of an 8×8 square pan.
- Prepare vanilla custard as directed. Spread one-third of the custard evenly over the graham crackers. Top with a layer of graham crackers, and spread half of the remaining custard over that layer. Add a third layer of graham crackers and top with the remaining custard. Cover the top of the custard with a final layer of graham crackers. Set aside.
- To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth quickly (before it begins to set) with an off-set spatula.
- Refrigerate a minimum of 4 hours before slicing.