There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose.
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