Butterscotch....YUM!

I love butterscotch flavored anything.   A few weeks ago, I found a great Butterscotch/Pecan Pie recipe from Nestles.  It was a real hit...so yummy! 

 This weekend called for something a little different and all I could think of is Boston Cream Pie....you know, that old standard from back in the 60's.   I believe a couple of vendors even marketed a box mix for Boston Cream Pie.   I never really though of it as a "pie" but more of a filled cake layer, covered with a chocolate glaze.  

My first thing has to be the cake base.   I always have enjoyed Martha Stewart's basic yellow cake recipe.   So easy...great results and a basic standard in my kitchen.  

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Yellow Butter Cake

Cakes

1 cup unsalted butter; room temperature
1 1/2 cups all-purpose flour; plus more for pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts,
alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula.  Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.  Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the  rack; peel off the parchment. Reinvert cakes and let them cool completely,
top sides up.

Notes:  ©Martha Bakes

Yield: 2 9-inch cake


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I baked the recipe as written but only used ONE layer.  The second layer heads for the freezer for later use.   I have kept the layer in for about a month, and after thawing, it is just as good as when it came out of the oven.   Handy to have on hand...for a quick dessert.  

My butterscotch filling was just the standard filling.  One egg, 1/4 c brown sugar, two teaspoons cornstarch, pinch of salt  and one cup heavy cream.   Heat until mixture thickens just below boiling.   Remove from heat and add 1 teaspoon vanilla.   A pat of butter stirred in will help preventing a skin.   Cool completely.  

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Butterscotch Ganaché

Frostings

1 c butterscotch chips
1 tb butter; softened
1/3 c heavy cream

In a small bowl, add chips and butter.

Heat cream to boiling in a separate pan.  Pour over butterscotch chips and let sit for 3 minutes.  Whisk until smooth and let cool to thicken.  Pour over cooled cake or dessert.

Chocolate Ganaché can be prepared buy substituting chocolate chips for the butterscotch chips.

Notes:  ©WHStoneman


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Layer ready to split for filling

Butterscotch Filling

Ready for assembly.... and here is the finished Pie!  

Since this was my first version...I would double the butterscotch filling next time.   I love the creamy pastry cream but double the amount would have been better!!