->Boston Cream 12 <-

1 1/4 cups sugar

3/4 cup butter

2 large eggs

2 cups all purpose flour

1/4 tsp salt

3 tsp baking powder

1 cup milk

1/3 cup sugar

3 Tbsp cornstarch

3/4 cup half and half 3/4 cup cream

3 eggs

2 tsp pure vanilla

3 Tbsp butter

6 oz pkg semi sweet chocolate chips

3 Tbsp water

2 Tbsp butter

2 Tbsp light corn syrup

dash salt

Beat butter, sugar, and vanilla until 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 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.

Mix next 6 ingredients in a saucepan off heat. Whisk till well

mixed. Cook over medium heat stir constantly until thick. Remove

from heat and add butter and vanilla. Strain the custard into a

bowl and discard lumps remaining in strainer if needed. If custard

is too thick, thin by whisking in a bit of milk or cream. If you

like a bit of rum flavor, add it too.

Put all glaze ingredients in a microwave safe dish and heat on high

a minute (or two) and then whisk smooth. Or can make by gently

heating glaze ingredients over a double boiler.

Cut cake, fill with cream almost to the edges.

Before serving make the glaze and pour over the cake, smooth top

and sides if you wish or just let it drip over.