Boston Cream Pie

submitted by butterflydog

Cake:
1 1/4 cups sugar
3/4 cup butter ( not margarine )
2 tsp pure vanilla
2 large eggs
2 cups all purpose flour
1/4 tsp salt
3 tsp baking powder
1 cup milk ( skim is fine too but will be a bit less rich )

Custard:
1/3 cup sugar
3 Tbsp cornstarch
3/4 cup half and half
3/4 cup cream
3 eggs
dash salt
2 tsp pure vanilla
3 Tbsp butter ( not margarine )

Glaze:
6 0z pkg semi sweet chocolate chips
3 Tbsp water
2 Tbsp butter ( not margarine)
2 Tbsp light corn syrup
dash salt

Made this for Mother's Day which we all enjoyed!

For cake: Beat butter, sugar, vanilla and cream light and fluffy. Beat in
eggs one at a time. Sift dry ingredients and add with milk to creamed
mixture blending into a smooth batter Pour in a greased and floured 9 inch
springfiorm pan. Bake in a preheated 350F oven, about 1 hour or tested
done in center with toothpick in center. The cake wont be that tall, but
when filled and glazed, the pieces are nice size. Cool completely in pan,
remove .

Custard: Mix everything ( except butter and vanilla ) in a saucepan off
heat . whisk till well mixed. Then over medium heat cook and stir
constantly until thick. Remove from heat and add butter and vanilla.
If for some reason your custard may be lumpy, just use this tips most
chefs use, that is strain the custard into a bowl and discard lumps
remaining in strainer. Also if you feel custard is too thick, easily thin
by whisking in a bit of milk or cream. If you like a bit of rum flavor,
add it too.

Glaze: I simply put all the ingredients in a micro safe dish and heat on
high a minute ( or two ) and then whisk smooth, or one can make it the old
fashioned way by gently heating glaze ingredients over a double boiler
Assemble: Cut cake, fill with cream almost to the edges. Don't despair if
some custard flows onto the dish. While the glaze is warm, pour and spread
it over the cake. Before serving make the glaze and pour over the cake,
smooth top and sides if you wish or just let it drip over. One can of
course, prepare the glaze and chill it - but it will harden. Garnish if
desired. serve at one.

Tips: make cake ahead of time, Freeze: then when partially frozen, slice
cake in half, filling with prepared chilled custard. Then wrap and chill
cake overnight to keep cake and custard chilled and moist.

If you want a soft frosting I suggest to use a chocolate buttercream
frosting which can be chilled and remain soft.

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