Best Boston Cream Pie

Directions

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix after each addition.

Stir in vanilla.

Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350℉ (180℃). for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Spread cream filling between cake layers.

Spread chocolate glaze over top of cake, letting excess drip down sides of cake.

Chill until ready to serve, cornstarch and salt in a heavy saucepan.

Add milk and egg yolks, stirring with a wire whisk until blended.

Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute or until mixture is thickened, stirring constantly; remove from heat.

Stir in vanilla; let cool completely, chocolate in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate melts, stirring occasionally.

Let cool slightly. Add sugar and water, beating until smooth.