Boston cream pie-part 1

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Boston Cream Pie-Part 1
  Categories: Pies
       Yield: 1 servings
  
     1/3 c  Shortening
     2/3 c  Sugar
       2    Eggs
       1 c  Sifted cake flour
       1 ts Baking powder
       1 pn Salt
     1/2 c  Milk
     1/2 ts Butter flavoring
     1/2 ts Vanilla extract
            Cream filling:
     1/2 c  Sugar
     1/4 c  Cornstarch
     1/4 ts Salt
       2 c  Milk
       4    Egg yolks; slightly beaten
       1 ts Vanilla extract
            Chocolate glaze:
            See part 2
  
   Recipe by: Southern Living
   Cream shortening; gradually add sugar, beating well.  Add
   eggs, one at a time, beating well after each addition.
   Combine flour, baking powder, and salt; add to creamed
   mixture alternately  with milk, beginning and ending with
   flour mixture.  Stir in butter  flavoring and vanilla.
   Pour batter into a greased and floured 9-inch round
   cakepan.  Bake at 325 degrees for 25 to 30 minutes or until
   a wooden pick inserted in center comes out clean.  Cool in
   pan 10 minutes; remove from pan, and cool completely.
   Split cake layer in half horizontally to make 2 layers.
   Spread cream filling between layers; spread chocolate glaze
   over top.  Refrigerate until ready to serve.  Yield: 8 to
        10    servings.
   
   CREAM FILLING:
   Combine first 3 ingredients in a heavy saucepan.  Add milk
   and egg yolks; stir with a wire whisk until blended. Cook
   over medium heat, stirring constantly, until mixture comes
   to a boil.  Boil, stirring constantly, until thickened
   (about 1 minute); remove from heat.  Stir in vanilla.
   Cool.  Yield:  2 cups.
    See Part 2.
  
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