Boston Cream Pie-Part 1

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Title: Boston Cream Pie-Part 1
Categories: Pies
Yield: 1 servings

1/3 c Shortening
2/3 c Sugar
2 Eggs
1 c Sifted cake flour
1 ts Baking powder
1 pn Salt
1/2 c Milk
1/2 ts Butter flavoring
1/2 ts Vanilla extract
Cream filling:
1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks; slightly beaten
1 ts Vanilla extract
Chocolate glaze:
See part 2

Recipe by: Southern Living
Cream shortening; gradually add sugar, beating well. Add
eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed
mixture alternately with milk, beginning and ending with
flour mixture. Stir in butter flavoring and vanilla.
Pour batter into a greased and floured 9-inch round
cakepan. Bake at 325 degrees for 25 to 30 minutes or until
a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes; remove from pan, and cool completely.
Split cake layer in half horizontally to make 2 layers.
Spread cream filling between layers; spread chocolate glaze
over top. Refrigerate until ready to serve. Yield: 8 to
10 servings.

CREAM FILLING:
Combine first 3 ingredients in a heavy saucepan. Add milk
and egg yolks; stir with a wire whisk until blended. Cook
over medium heat, stirring constantly, until mixture comes
to a boil. Boil, stirring constantly, until thickened
(about 1 minute); remove from heat. Stir in vanilla.
Cool. Yield: 2 cups.
See Part 2.

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