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 updated recipe, please visit my Mini Boston Cream Pie For Two recipe.
Source: Taste of Home Cooking For 2, Winter 2008 p.22