Boston Cream Pie

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Rich Filling:
1/3 cup sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla extract
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.

Dark Cocoa Glaze:
3 Tbsp water
2 Tbsp butter
3 Tbsp cocoa powder
1 cup powdered sugar
1/2 tsp vanilla extract
Heat water and butter in small saucepan over medium heat until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

Heat oven to 350 degrees. Grease and flour 9-inch round baking pan.

Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan.

Bake 30-35 minutes or until done. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare rich filling. With long knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Top with remaining layer, cut side down. Prepare dark cocoa glaze; spread over cake, allowing glaze to run down sides. Refrigerate several hours or until cold. Garnish as desired. Refrigerate leftover pie.

 
Verdict:
Thumbs up! Okay, there is no way around it. This is a messy, falling-apart kind of cake. But trust me - it tasted delicious! I don't think I'd ever had Boston Cream Pie before and this was awesome. I'll make this again in the future!