Boston Cream Pie

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 1 tablespoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 2 1/4 cups flour
• 1 cup milk
• 1 (3 ounce) box vanilla pudding mix
• 1 large egg yolk
• 1 1/2 cups milk
• 1/2 cup bittersweet chocolate or 1/2 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons light corn syrup

Recipe

• 1 heat oven to 350 degrees.
• 2 you'll need two 9x2 inch round cake pans coated with nonstick spray.
• 3 line bottoms with wax paper, spray paper.
• 4 cake: beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
• 5 add eggs, 1 at a time, beating well after each.
• 6 on low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
• 7 divide between prepared pans.
• 8 bake 25 minutes or until a pick inserted in centers comes out clean.
• 9 cool in pans on rack 10 minutes, invert, remove paper and cool completely.
• 10 meanwhile, make filling: in medium saucepan, whisk egg yolk and milk into pudding mix.
• 11 cook over medium heat, stirring, until mixture comes to a boil.
• 12 pour into a bowl; place plastic wrap directly onto custard surface.
• 13 chill 30 minutes or until thickened.
• 14 assemble: stir or whisk custard until smooth.
• 15 place one cake layer on serving plate; spread custard over top.
• 16 top with remaining cake layer, rounded side up.
• 17 refrigerate.
• 18 meanwhile, make glaze: stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
• 19 spread glaze over top of cake, allowing some to drip down sides.
• 20 let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.