Boston Cream Pie -

1 c Sugar

3 ea Large eggs

2/3 c Milk

1 t Vanilla

1 3/4 c All-purpose flour

2 t Baking powder

--CUSTARD-- 2/3 c Sugar

1/3 c Cornstarch

1/4 t Salt

2 1/2 c Milk

4 ea Large eggs yolks,lightly bea --GLAZE-- 3 oz Milk chocolate

1 x Or semisweet chocolate

1 T Butter

1/3 c Confectioners' sugar

1/4 c Milk

350 degrees.Grease and flour two

9" round cake pans.In large bowl with electric mixer at medium speed, beat

1/4 cup butter,

1 cup sugar,eggs,

2/3 cup milk,

1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake

30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. PREPARE EGG CUSTARD: In

2 qt. saucepan,stir

2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in

2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook

1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook

1 minute longer.Do not allow to boil.Remove from heat;stir in

1 tbsp. vanilla.Cool completely,stirring frequently. PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with

1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes

12 to 16 servings.