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This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.

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  • stacyfosterpdx
    31 AUG, 2017
    How much milk is used in the cake and how much in the filling. The recipe says 1/4 cup plus 2T but doesn't Make it clear which amount goes where.
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