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Boston Cream Pie2

* Exported from MasterCook *

BOSTON CREAM PIE2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----CAKE LAYERS----
1/4 Cup Butter -- softened
1 Cup Sugar
3 Large eggs
2/3 Cup Milk
1 Teaspoon Vanilla
1 3/4 Cup All-purpose flour
2 Teaspoon Baking powder
----CUSTARD----
2/3 Cup Sugar
1/3 Cup Cornstarch
1/4 Teaspoon Salt
2 1/2 Cup Milk
4 Large eggs yolks -- lightly beaten
-----GLAZE-----
3 Ounce Milk chocolate
Or semisweet chocolate
1 Tablespoon Butter
1/3 Cup Confectioners' sugar
1/4 Cup Milk

PREPARE CAKE LAYERS: Heat oven to 350 degrees.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 tsp. 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,cornstarch
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 mix
ture,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
tbsp. vanilla.Cool completely,stirring frequently. PREPARE CHOCOLATE G!
LAZE: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp.
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 1/3 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.Makes 12 to 16 servings.

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