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Boston Cream Pie

2 eggs, separated
1/2 cup sugar
2 1/4 cups sifted cake flour
1 cup sugar
3 tsp baking powder
1 tsp. salt
1/3 cup salad oil
1 cup milk
1 1/2 tsp. vanilla

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar,
beating until very stiff peaks form. Sift together remaining dry
ingredients into another bowl. Add oil, 1/2 cup of milk, and
vanilla. Beat 1 minute at medium. Add remaining milk and egg
yolks. Beat 1 minute and scrape bowl. Gently fold egg white
mixture in. Bake in greased and lightly floured 9-inch cake pans
in moderate oven (350F) for about 20 minutes or till done. Cool
10 minutes and remove from pans. Cool completely. Fill with cream
filling and frost with chocolate glaze.

Cream Filling

1/3 cup sugar
3 Tbsp. flour
1/4 tsp. salt
1 1/4 cups milk
1 beaten egg
1 Tbsp. butter
1 tsp. vanilla

In saucepan, combine sugar, flour, and salt. Gradually add milk
and mix well. Cook over medium heat til misture thickens and boils,
stirring constantly. Cook and stir 2 more minutes. Very gradually
add the hot mixture into the egg and then return to saucepan. Cook
and stir until mixture just boils again. Stir in butter and vanilla.
Cover with waxed paper and cool.

Chocolate Glaze

1 1/2 1-ounce squares unsweetened chocolate
2 Tbsp. butter
1 1/2 cups sifted powdered sugar
1 tsp. vanilla
3 Tbsp. boiling water
2-3 tsp. water

Melt chocolate and butter over low heat, stirring constantly.
Remove from heat. Stir in powdered sugar and vanilla until crumbly.
Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a
time to form medium glaze of pouring consistancy. Pour quickly
over top of cake and spread evenly over top and sides.


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