Boston Cream Pie

Boston Cream Pie
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1/3 Cup butter
1 Cup sugar
1 egg
1 1/2 Cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 Teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla

Cream the butter and sugar until light and fluffy. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately.