*  Exported from  MasterCook  *

                           Boston Cream Pie 2

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake Layers:
     1/4  c             Butter -- softened
   1      c             Sugar
   3      lg            Eggs
     2/3  c             Milk
   1      ts            Vanilla
   1 3/4  c             All-purpose flour
   2      ts            Baking powder
                        Custard:
     2/3  c             Sugar
     1/3  c             Corn starch
     1/4  ts            Salt
   2 1/2  c             Milk
   4      lg            Egg yolks -- lightly beaten
                        Glaze:
   3      oz            Milk chocolate or
                        - semisweet chocolate
   1      tb            Butter
     1/3  c             Confectioners' sugar
     1/4  c             Milk

Prepare Cake Layers:

Heat oven to 350 F. 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 ts 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, corn starch 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 tb
vanilla. Cool completely, stirring frequently.

Prepare Chocolate Glaze:

In small heavy saucepan over very low heat, melt chocolate and 1 tb
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 1/3rd 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.

Yield: 12 Servings


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