Boston Cream Pie-Part 1

Directions

Cream shortening; gradually add sugar, beating well.

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.

Stir in butter flavoring and vanilla.

Pour batter into a greased and floured 9-inch round cakepan.

Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and cool completely.

Split cake layer in half horizontally to make 2 layers.

Spread cream filling between layers; spread chocolate glaze CREAM FILLING: Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); remove from heat. Stir in vanilla. See Part 2.