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Boston Cream Pie

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

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

Heat oven to 350 F. Grease and flour round pan 9 x 1 1/2 inches.
Beat flour, sugar, baking powder, salt, milk, shortening, egg and
vanilla in large 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, 30-35 minutes. Remove from pan and cool completely.

Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk
gradually. Cook over medium heat, stirring constantly, until
mixture thickens and boils; boil and stir 1 minutes. Stir at least
half of the hot mixture gradually into egg yolks. Blend into hot
mixture in saucepan; boil and stir 1 minute. Remove from heat;
stir in vanilla. Cool to room temperature.

Heat 1/2 cup semisweet chocolate chips, 2 tbs. margarine or butter
and 1 tb light corn syrup in 1 quart saucepan over low heat, stirring
constantly until chips melt; cool slightly.

Split cake into 2 layers. Fill Cream Filling on bottom layer of
cake. Cover with top layer. Spread top with Chocolate Glase.
Refrigerate cake.


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