Boston Cream Pie

Heat oven to 350ºF. You'll need two 9 x 2-in. round cake pans coated with nonstick spray. Line bottoms with wax paper; spray paper.

Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.

Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended. Divide between prepared pans.

Bake 25 minutes or until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes, invert, remove paper and cool completely.

Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix. Cook over medium heat, stirring, until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 minutes or until thickened.

Stir or whisk custard until smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate.

Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 minutes at room temperature until glaze is just set (or refrigerate until serving, then let stand at room temperature about 20 minutes before serving).

You can make the cakes and custard a day before, but make glaze and assemble on the day.