This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream.

Ingredients

8 serv.

Cake
sifted all-purpose flour1 cup
baking soda↗3⁄4 teaspoon
salt↗1⁄2 teaspoon
sugar↗3⁄4 cup
cocoa↗1⁄3 cup
shortening↗1⁄4 cup
milk↗2⁄3 cup
egg↗1
vanilla extract↗1⁄2 teaspoon
Filling
firmly packed brown sugar1⁄2 cup
cornstarch↗1 1⁄2 tablespoons
salt↗1⁄4 teaspoon
egg yolk (or 1 whole egg)↗1
cup milk↗1
tablespoon butter↗1
teaspoon vanilla extract↗1⁄2
Topping
cup whipping cream↗1⁄2
tablespoon sugar↗1
teaspoon vanilla extract↗1⁄2

Step-by-step instructions

1
Preheat oven to 350°F.
2
Grease and flour the bottom of a 9" round cake pan.
3
Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
4
Add shortening and milk and beat at low speed for 1 1/2 minutes.
5
Add egg and vanilla.
6
Beat 1 1/2 minutes more.
7
Turn batter into prepared pan.
8
Bake 30-35 minutes, or until tester comes out clean.
9
Cool.
10
Blend brown sugar, cornstarch and salt in a saucepan.
11
Blend in egg yolk.
12
Gradually add milk and mix thoroughly.
13
Cook over moderate heat until thickened, stirring constantly.
14
Remove from heat and stir in butter and vanilla.
15
Cover and cool.
16
Whip cream until thick.
17
Fold in sugar and vanilla.
18
To assemble, slice cake in half horizontally to make 2 layers.
19
Spread filling over bottom layer.
20
Place second layer on top.
21
Spread whipped cream on top of cake.

Source: food.com

Original recipe ↗

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