Boston Cream Cake
1/2 cup vegan margarine, softened
1 1/4 sugar
2 Ener-G eggs, prepared, or 2/3 cup applesauce
1 teaspoon vanilla
2 2/3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cup nondairy milk Vanilla Cream Frosting
1/4 cup sugar
2 tablespoons cornstarch
1 cup nondairy milk
1 Ener-G egg (applesauce will not work)
1/2 teaspoon vanilla Chocolate Glaze::::
1 cup vegan powdered sugar
2 tablespoon unsweetened cocoa
1/2 teaspoon vanilla
1-2 tablespoon milk product
Cake:::::1. Beat margarine, sugar, "eggs", & vanilla until smooth in medium bowl. Mix in flour, baking powder, and salt alternately with milk- beginning and ending with dry ingredients. Pour equally into 2 greased and floured 8 or 9 inch round cake pans.
2.Bake at 350 degrees until cakes spring back when touched- about 40 minutes. Cool in pans for 10 minutes. Remove and cool to room temperature.
3. Place one cake on serving plate; spread with vanilla cream filling. Top with second cake and spoon on chocolate glaze.
Vanilla cream Filling:::::1. Mix sugar and cornstarch in small saucepan; stir in "milk". Heat over medium-high heat, stirring constantly, until mixture comes to a boil- continue until mixture thickens.
2. Whisk about 1/2 mixture into "egg" in a small bowl. Whisk together and add to saucepan. Cook over very low heat, whisking constantly, for 30 to 60 seconds. Remove from heat, stir in vanilla, and let cool.
Chocolate Glaze:::::1. Combine powdered sugar and cocoa in small bowl. Stir in vanilla and enough "milk" to get a glaze consistency.
Source of recipe: One of my best friends is from Boston, MA, and wanted something close to their Boston cream desserts for his party he was having. So I offered to make this cake. My grandmother had it in her recipe box and I took out some ingredients and modified the rest.