Boston Cream Pie

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

Ingredients

• 2 large eggs
• 2 cups unsifted cake flour
• 1 cup sugar, separated
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups milk
• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1 pinch salt
• 1 large egg
• 1 tablespoon vanilla extract
• 1/4 cup water
• 2 tablespoons sugar
• 1/2 cup semisweet chocolate or 1/2 cup milk chocolate chips

Recipe

• 1 heat oven to 350 degrees. grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. no need to grease; the cakes will fall right out.
• 2 for the cake layers: separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. in a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. set aside.
• 3 in a small bowl with an electric mixer, beat egg whites until soft peaks form. very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. set aside.
• 4 add egg yolks, oil and 1/2 cup milk to flour mixture. with electric mixer, beat until smooth, scraping sides of bowl occasionally. add remaining 1/2 cup milk and vanilla. beat just until combined. carefully fold beaten egg whites into batter. divide batter into prepared pans.
• 5 bake cakes 20 to 25 minutes or until centers spring back when gently pressed. cool in pans on wire rack for 5 minutes. loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (tip: i make the cake layers in advance, wrap and freeze. defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
• 6 while cake is baking, make cream filling: in a 1-quart saucepan, heat 1 cup milk to boiling. in cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
• 7 when milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. return to boiling, stirring constantly. reduce heat and simmer 1 minutes or until thickened to pudding consistancy. set aside to cool to room temperature.
• 8 make chocolate glaze: in 1 quart saucepan, heat water and sugar to boiling. add chocolate chips; stir until glaze is smooth; remove from heat. cool 5 to 10 minutes or until slightly thickened.
• 9 to assemble, place one cake layer, upside down, on a serving plate. spread with cream filling. top with remaining cake layer, right side up. spoon glaze over top; spread to edges of cake. refrigerate.