A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by French chef M. Sanzian at Boston's Parker House Hotel, this pudding and cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry. The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996 (according to Wikipedia). According to my family......it is good))))
This Boston Cream Pie recipe from my mother's 1950 Betty Crocker Cookbook was actually a combination of three recipes. The instructions were:
Sounds simple enough! And actually it was...it just required several steps to finish.
Most of the Betty Crocker cake recipes give measurements for a large cake or small (one layer) cake. This isn't something you see in today's cookbooks for the most part.
Pour the batter into you pan and gently run a knife through the batter. It will help remove air bubbles. You can also set the cake pan down firmly in the counter top a couple of times to help remove air bubbles.