Boston Cream Pie1

---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Cream Pie1
Categories: American, S_living, Pies
Yield: 1 Servings

1/3 c Shortening
2/3 c Sugar
2 Eggs
1 c Sifted cake flour
1 ts Baking powder
Pinch of 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 teaspoon vanilla extract CHOCOLATE GLAZE--Reference
recipe on Boston Cream Pie2 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
FILLINGCombine 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.Recipe continues on Boston Cream Pie2.

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