Boston Cream Pie

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs 15 mins

Ingredients

• 1/2 cup margarine
• 2 1/4 cups cake flour, sifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/3 cup oil
• 1 1/2 teaspoons vanilla
• 2 eggs, separated
• 1 cup milk
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1 egg yolk, slightly beaten
• 1/2 cup whipping cream, whipped
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 ounces unsweetened chocolate
• 2 tablespoons butter
• 1 teaspoon vanilla

Recipe

• 1 beat egg whites until soft peaks form.
• 2 gradually add 1/2 cup sugar, beating until very stiff peaks form.
• 3 sift together remaining dry ingredients into another bowl.
• 4 add oil, half the milk and vanilla.
• 5 beat 1 minute at medium speed.
• 6 add remaining milk and egg yolks.
• 7 beat 1 minute, scrape bowl.
• 8 gently fold in egg whites.
• 9 bake in two greased 9x 1.5-inch round pans in 350°f oven for 25 minutes.
• 10 cool 10 minutes and then remove from pans.
• 11 cool completely.
• 12 fill with cream filling.
• 13 frost with chocolate glaze.
• 14 french custard filling: in saucepan, combine sugar, flour, cornstarch and salt. gradually stir in milk.
• 15 cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
• 16 stir a little of hot mixture into egg yolk; return to hot mixture.
• 17 cook and stir until mixture just boils.
• 18 add vanilla; cool.
• 19 beat until smooth; fold in whipped cream.
• 20 chocolate glaze: melt chocolate and butter over low heat, stirring constantly.
• 21 remove from heat. stir in confectioners' sugar and vanilla until crumbly.
• 22 blend in 3 tablespoons boiling water.
• 23 add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
• 24 pour quickly over top of cake; spread glaze evenly over top and sides.