Sharon, not sure how bad the cake is, but maybe if you refrigerate the cake it will firm up and not "slip". I actually prefer to make my Boston Cream Pie a day in advance because then the custard and the cake have time to kind of "meld" together.

Otherwise, I think your idea will work. Cut it into cubes and put it in a nice "trifle" type bowl. Top with whipped cream and drizzle with your chocolate sauce and call it a Boston Cream Trifle.

Ann

Love Ann T's trifle idea!

Miss Chase, your guests have probably eaten your food before and I'm sure they would very happily eat whatever you put before them. I know I would!

I agree, I think it would be good as trifle. Other than that, I care much more about how something tastes than I do about how it looks, so if the cake will hold together and the chocolate icing stays put, could you just cut individual servings in the kitchen rather than present the entire dessert?

It sounds delicious any old way, though. if I were going to serve it individually I'd probably put more custard in the bottom of the bowl, add the cake pieces to the top of that and then whipped cream and chocolate sauce, the cake could be a bit less "gloppy" if it's sitting on top of the custard instead of all mixed up in it.

Annie

Rushing to say it sounds like a trifle waiting to happen.
I would pile the cake and the cream filling into a bowl, drizzle a little of the chocolate between the layers, refrigerate and top with whipped cream when you serve it, in a stemmed glass...
you do have a trifle bowl and stemmed glasses at the cottage don't you?
Linda C

Actually I do Linda but no whipping cream! LOL

The cracks are too bad but the cake and filling have held so I'm going to go with a combo of what you have suggested.

I'll spoon some of the extra cream filling into dessert bowls, top with the best I can do "slices" of the cake and cream and then spoon some chocolate sauce over the top. How bad can it be?

Cookebook I'd love to cook for you and you'd love the cottage...come on up!

I'LL SAVE YOU!

NOM NOM NOM NOM HOM!

I ETTED IT AND DIDN'T EVEN NOTICE THE CRACKS!

OK, that's silly, but man do I love Boston Cream pie...

Would that be LOL KFRAME?
Linda C

Huh?

It all turned out well. I served a "piece" of the sadly cracked , not very pretty, Boston Cream pie with a generous portion of extra cream on the bottom but extending to the side. A small dollop on the top and then topped with a warm chocolate sauce.....along with espresso, not a crumb left and lots of yums!

Thanks everyone!

Sharon, it sounds delicious to me and more custard and more chocolate can only be even better.

Michael, I don't think she left any for you, LOL, you'll have to make one yourself.

Annie

Sharon, when you have a chance, would you mind posting your recipe? I've never made one, but would love to try it sometime soon.

Susy, not sure which recipe Sharon uses, but this is my favourite Boston Cream recipe. I've been making this recipe since before I was married.

If you have a chance to make the cake either early in the day or the day before it gives the custard a chance to really meld with the cake.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Boston Cream Pie
================

1/3 cup butter
1 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla
. Cream the butter and sugar until light and fluffly. Add the egg and
beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350� oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use
immediately.

susy, I actually use Ann's recipe. Glad you posted it Ann.

Thanks Ann! Looks wonderful.