Cake Recipes: Boston Cream 10 by Recipe Cottage

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	Boston Cream 10

		Boston Cream Pie 1 1/2 cup cake flour or 1 1/4 cup all-purpose flour 1 cup sugar 1 1/2 t baking powder 1/2 t salt 3/4 cup milk 1/3 cup shortening 1 egg 1 t vanilla or vanilla extract 1/3 cup sugar 2 T cornstarch 1/8 t salt 1 1/2 cup milk 2 egg yolks, slightly beaten 2 t vanilla or vanilla extract 1/3 cup butter or margarine 2 cup confectioner's sugar 1 1/2 t vanilla or vanilla extract 2 oz melted unsweetened chocolate (room temperature) 2-4 T water Heat oven to 350 degrees F. Grease and flour 9"x1 1/2 " round pan.Measure all cake ingredients into a large mixer bowl. Blend 30 seconds on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes. Cool. While cake is baking, prepare cream filling: Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir in to sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature. Once cake has cooled, split cake into 2 thin layers. Fill layer between the cakes with cream filling. Prepare frosting: Melt butter in saucepan. Blend in sugar, vanilla and melted chocolate. Stir in water 1 Tbsp at a time until mixture becomes glaze- like. (Think the consistency of the chocolate on a glazed doughnut or an eclair.) Spread over top of cake. 8-10 servings.