Boston Cream Pie - cooking recipe

Ingredients

For cake
1 cup flour
3/4 cup sugar
1/3 cup milk
6 tablespoons butter or 6 tablespoons margarine, softened
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
For custard filling
2 cups milk
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
1 teaspoon vanilla
For chocolate glaze
2 ounces bakers semisweet chocolate
1 tablespoon butter or 1 tablespoon margarine
1/2 cup confectioners' sugar
1 -3 tablespoon milk

Preparation

To make cake (if you want to buy a pre-made a 9-inch yellow round cake, you can omit steps 1-6) Preheat oven to 375-degrees F.
Grease and flour a 9-inch round cake pan.
Mix all ingredients (flour-eggs) at low speed until combined, then mix at high speed for 2 minutes at high speed.
Pour in pan.
Bake for 25 minutes or until done.
Cool on rack for at 10 minutes before removing from pan.
Let cool while making custard filling and chocolate glaze.
To make filling: Stir all filling ingredients except vanilla (milk-egg yolks) in a 2-quart saucepan over medium-low heat.
Cook until filling thickens and boils (20 minutes).
Boil one minute then stir in vanilla.
Remove from heat.
Refrigerate 30 minutes--cool but not completely set.
Make glaze while filling is cooling.
To make glaze: Melt chocolate and butter over low heat (or heat in microvave).
Remove from heat.
Beat in sugar an milk with whisk until smooth.
To assemble cake: Split cut in half horizontally (you now have two thin 9-inch layers).
Place one layer cut side up on plate.
Cover with custard filling.
Place second layer (cut side down) over filling.
Coat top of cake with chocolate glaze.