Boston Cream Pie 2

Directions

Prepare cake layers: Heat oven to 350℉ (180℃).

Grease and flour two 9 inch round cake pans.

In large bowl with electric mixer at medium speed, beat ¼ cup butter, 1 cup sugar, eggs, ⅔ cup milk, 1 teaspoon 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 quart saucepan, stir ⅔ cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2½ 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 mix ture, 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 tablespoon vanilla.

Cool completely, stirring frequently.

Prepare Chocolate Glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tablespoon butter, stirring frequently until blended and smooth.

Remove from heat;stir in confectioners sugar and ¼ 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 ⅓ 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.