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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 All-purpose flour

2 ts Baking powder

Custard

2/3 c Sugar

1/3 c Cornstarch

1/4 ts Salt

2 1/2 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 confectioners 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.

 

 

 

 

 

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