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Boston Cream Pie

1 1/4 cups flour
3/4 cup milk
1 cup sugar
1/3 cup shortening
1 1/2 tsp. baking powder
1 egg
1/2 tsp. salt
1 tsp. vanilla

1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 tsp. vanilla

2 squares (1 oz. each) unsweetened chocolate
3 tablespoons butter or margarine
1 cup. powdered sugar
3/4 tsp. vanilla
2 tablespoons hot water

Heat oven to 350. Grease and flour round 9" pan. Beat together
flour, milk, sugar, shortening, baking powder, egg, salt and vanilla
in large mixer bowl on low speed, scraping bowl constantly, 30
seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan. Bake until wooden pick inserted in center comes
out clean, 35 minutes; cool.

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk
gradually. Cook over medium heat, stirring, until mixture thickens
and boils. Boil and stir 1 minute. Remove from heat; stir in
vanilla. Cool to room temperature.

Heat chocolate and butter over low heat until melted. Remove from
heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon
at a time, until glaze is of desired consistency.

Split cake to make 2 layers. Fill with Cream Filling and spread
top with Chocolate Glaze. Refrigerate leftovers!


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