Boston Cream Pie


Cake layers

1/4 c Butter; softened
1 c Sugar
3 lg Eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder

Custard

2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 lg Egg yolks; lightly beaten

Glaze

3 oz Chocolate
1 tb Butter
1/3 c Confectioner's sugar
1/4 c Milk

PREPARE CAKE LAYERS:

Heat oven to 350 degrees.
Grease and flour two 9" round cake pans.
In large bowl with
electric mixer at medium speed,
beat 1/4 cup butter,
1 cup sugar,eggs,
2/3 cup milk,
1 tsp. vanilla
and baking powder about 4 minutes
until thoroughly blended and smooth.
Spoon batter into prepared pans;
bake 30 minutes
until wooden pick inserted
in center of each layer
comes out clean.
Remove layers to wire racks
to cool completely.

PREPARE EGG CUSTARD:

In 2 qt. saucepan,
stir 2/3 cup sugar,
cornstarch and salt until thoroughly mixed;
slowly stir in 2 1/2 cups milk until smooth.
Bring to boil over medium heat,
stirring constantly;
cook 1 minute until mixture
boils rapidly and thickens.
Remove from heat;
very slowly pour lightly beaten egg yolks
into hot mixture,
stirring rapidly and constantly
to blend and keep smooth.
Return mixture to low heat;
cook 1 minute longer.
Do not allow to boil.
Remove from heat;
stir in 1 tbsp. vanilla.
Cool completely, stirring frequently.

PREPARE CHOCOLATE GLAZE:

In small heavy saucepan over very low heat,
melt chocolate and 1 tbsp. butter,
stirring frequently until blended and smooth.
Remove from heat;
stir in confectioner's sugar and 1/4 cup milk
until blended and smooth.
Keep warm,covered.

To assemble:

Using sharp serrated knife,
carefully cut cooled layers in half horizontally.
Place one layer,
cut side up,on serving platter;
spread with 1/3 cooled custard.
Repeat with remaining cake layers and custard,
ending with cake layer,cut side down.
Spoon warm glaze over top of cake,
letting mixture drip down sides.

Makes 12 to 16 servings.