Boston cream pie # 2

 
                             BOSTON CREAM PIE2
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----CAKE LAYERS----
      1/4  Cup           Butter -- softened
    1      Cup           Sugar
    3      Large         eggs
      2/3  Cup           Milk
    1      Teaspoon      Vanilla
    1 3/4  Cup           All-purpose flour
    2      Teaspoon      Baking powder
                         ----CUSTARD----
      2/3  Cup           Sugar
      1/3  Cup           Cornstarch
      1/4  Teaspoon      Salt
    2 1/2  Cup           Milk
    4      Large         eggs yolks -- lightly beaten
                         -----GLAZE-----
    3      Ounce         Milk chocolate
                         Or semisweet chocolate
    1      Tablespoon    Butter
      1/3  Cup           Confectioners' sugar
      1/4  Cup           Milk
 
   PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9"
 round cake pans.In large bowl with electric mixer at medium speed, beat 1/4
 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder
 about 4 minutes until thoroughly 
 blended and smooth.  Spoon batter into prepared pans;bake 30 minutes until
wooden pick inserted in center of each layer comes out clean.Remove layers to
wire racks to cool completely.	PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3
cup sugar,cornstarch 
 and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until
mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly
beaten egg yolks into hot mix
 ture,stirring rapidly and constantly to blend and keep smooth.Return mixture to
low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1
tbsp. vanilla.Cool completely,stirring frequently.  PREPARE CHOCOLATE G!
 LAZE: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp.
butter,stirring frequently until blended and smooth.Remove from heat;stir in
confectioners sugar and 1/4 cup milk until blended and smooth.Keep
warm,covered. To assemble: Using 
 sharp serrated knife,carefully cut cooled layers in half horizontally.Place one
layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat
with remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over 
 top of cake,letting mixture drip down sides.Makes 12 to 16 servings. 
 
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -