Boston Cream Pie

Boston Cream Pie is one of my all time favorite desserts.  When my sister requested it for her birthday dessert, my husband informed me that in 4 years of marriage, I had never made him a Boston Cream Pie.  Good thing that changed!  This dessert has a cake base with a custard filling and delicious but not too sweet chocolate glaze.

Cake:
1 1/4 C flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/3 C shortening
1 egg
1 tsp vanilla

Preheat oven to 350.
Put all ingredients in a bowl and beat with a hand mixer on low for 30 seconds and high for 3 minutes.
Pour into a greased and floured pan (9" round cake pan).
Bake for 30-35 minutes until cake is cooked through (test it with a toothpick).
Let the cake cool for about 10 minutes in the pan and then remove the cake and place it on a wire cooling rack.
Let the cake cool completely.
Slice the cake in half horizontally (I make a small indentation around the circumference of the cake with a serrated knife and then use floss to cut the cake through).

Cream Filling:
1/3 C sugar
2 TBSP cornstarch
1/8 tsp salt
1 1/2 C milk
2 egg yolks

Mix and heat sugar, cornstarch, salt, and milk in a saucepan on medium heat until the mixture thickens and boils.
Boil and stir the mixture for 1 minute.
Stir 2 egg yolks in a mixing bowl.
Slowly add the heated mixture to the bowl while stirring.
Pout the mixture back into the pan and bring it to a boil on medium heat.
Boil for 1 minute and remove from heat.
Let the mixture sit and thicken.

Chocolate Glaze:
2 squares unsweetened chocolate
3 TBSP butter
1 tsp vanilla
1 C powdered sugar
2 TBSP hot water

Melt the chocolate, butter, and vanilla in a small saucepan.
Remove from heat and add the powdered sugar and hot water and mix until a glaze consistency is reached.

Place 1 half of the cake on a cake pedestal or flat serving surface.
Layer with the cream filling.
Cover with the second cake layer.
Drizzle with the chocolate glaze.
Serve warm or after refrigerating.