->Boston Cream 05 <-

1 1/4 cups flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup milk

1/3 cup shortening

1 egg

1 tsp vanilla

1/3 cup sugar

2 tbs. cornstarch

1/8 tsp. salt

1 1/2 cups milk

2 egg yolks, slightly beaten

2 tsps. vanilla

350 F. Grease and flour round pan

9 x 1 1/2 inches.

Beat flour, sugar, baking powder, salt, milk, shortening, egg and vanilla in large bowl on low speed, scraping bowl constantly, 30

seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.

Pour into pan. Bake until wooden pick inserted in center comes

out clean, 30-35 minutes. Remove from pan and cool completely.

Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk

gradually. Cook over medium heat, stirring constantly, until

mixture thickens and boils; boil and stir 1 minutes. Stir at least

half of the hot mixture gradually into egg yolks. Blend into hot

mixture in saucepan; boil and stir 1 minute. Remove from heat;

stir in vanilla. Cool to room temperature.

1/2 cup semisweet chocolate chips,

2 tbs. margarine or butter

1 tb light corn syrup in

1 quart saucepan over low heat, stirring

constantly until chips melt; cool slightly.

Split cake into 2 layers. Fill Cream Filling on bottom layer of

cake. Cover with top layer. Spread top with Chocolate Glase.

Refrigerate cake.