Boston Cream Pie

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla
• 1 1/4 cups buttermilk or sour milk
• 4 egg whites (save 2 of the yolks for the filling)

Steps

1. Combine the flour, sugar, baking powder, baking soda and salt in a large mixer bowl.
2. Add the shortening, butter, vanilla and buttermilk. Blend on low speed, then beat 2 minutes on medium speed.
3. Add the egg whites and beat 2 more minutes.
4. Pour into two greased and floured 9 inch cake pans and bake at 350 degrees for 30 to 35 minutes.
5. Cool 20 minutes, then remove from the pans.

Notes

Newspaper clipping pasted on Rosie Lee’s “Pie” index card, along with several other pie clippings on both sides; both sides of the card are shown below.

To use sour milk instead of buttermilk: put 1 tablespoon plus 1 teaspoon vinegar in a cup and add milk to make 1 1/4 cups.

The clipping only has the cake. The cream filling (it says to save 2 yolks for it) and any chocolate topping aren’t on the card.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.