I love Taste of Home magazine. Anj from Gulf Coast Gram sent me some awhile ago, and I fell in love, so I signed up for a free copy from the ToH website. In their Cooking for Two edition, they have several dessert recipes, and this Boston Cream Pie Sponge Cake caught my eye. Back in February, I bought 3 small heart-shaped springform pans on sale. I’ve only made cheesecake in them, so I thought this cake would be perfect. It calls for a 4-inch round pan, and since my heart pans were also 4 inches, it worked out fine.
This would be perfect to make after a special dinner with a loved one because you don’t have to share. And trust me, you’re not going to want to share.
For the cake:
For the custard:
For the frosting:
Source: Taste of Home Cooking For 2, Winter 2008 p.22