Boston Cream Pie Pound Cake

Here’s how to prepare the Boston Cream Pie Pound Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.

4. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for about 55-60 minutes or until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

6. While the cake is cooling, prepare the cream filling. In a saucepan, heat the milk until it begins to steam but does not boil.

7. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.

8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Let the cream filling cool to room temperature, then refrigerate until chilled.

9. Once the cake and cream filling are cooled, use a sharp knife to cut the cake in half horizontally. Spread the chilled cream filling evenly over the bottom half of the cake. Place the top half of the cake back on.

10. To make the chocolate glaze, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until the chocolate is completely melted and the glaze is smooth.

11. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. You can use a spatula to help spread the glaze evenly.

12. Refrigerate the cake for at least 1 hour to allow the glaze to set. Serve chilled and enjoy!

The Boston Cream Pie Pound Cake is a true delight, with its moist and tender pound cake layers, creamy vanilla filling, and rich chocolate glaze. It’s a wonderful twist on the classic Boston Cream Pie that will impress your family and friends.