Boston Creme Pie
Cake Layer:
1 ¼ c flour
1 c sugar
1 ½ t baking powder
½ t salt
¾ c milk
1/3 c shortening
1 egg
1 t vanilla
Preheat oven to 350’. Grease and flour (very well) a 9-inch round cake pan. Beat all ingredients at low speed, scraping the bowl, for 30 seconds. Beat on high for 3 minutes. Pour batter into prepared pan. Use a spring form pan or waxed paper method (pour in half batter, lay down greased waxed paper, pour the rest of the batter on top) so it splits easily. Bake for about 30 minutes, or until a toothpick comes out clean. Remove and let cool on wire rack. Let cool completely.
Crème Layer:
½ c sugar
2 T cornstarch
1/8 t salt
1 ½ c milk
2 egg yolks
2 t vanilla
In a saucepan, mix sugar, cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly until mixture thickens and boils. Boil while stirring for 1 minute. Stir at least half of the mixture into the egg yolks. Return it to the pan and boil for 1 minute. Remove from heat and add vanilla. Let cool to room temp – do not put in the fridge yet!
Chocolate Layer:
2 (1 ounce) unsweetened chocolate squares
3 T butter
1 c powdered sugar
¾ t vanilla
1-2 T hot water
Heat the chocolate and butter in a saucepan on low heat until melted. Remove from heat and stir in sugar and vanilla. Stir in water, one teaspoon at a time until desired consistency.
Assemble the cake:
Split the cooled cake, or separate with the waxed paper. Spread crème onto the bottom layer and replace the top layer. Spread chocolate mixture over the top. Chill cake in the fridge until set. Serve cold.
