*  Exported from  MasterCook  *
                             BOSTON CREAM PIE2
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----CAKE LAYERS----
      1/4  Cup           Butter -- softened
    1      Cup           Sugar
    3      Large         eggs
      2/3  Cup           Milk
    1      Teaspoon      Vanilla
    1 3/4  Cup           All-purpose flour
    2      Teaspoon      Baking powder
      2/3  Cup           Sugar
      1/3  Cup           Cornstarch
      1/4  Teaspoon      Salt
    2 1/2  Cup           Milk
    4      Large         eggs yolks -- lightly beaten
    3      Ounce         Milk chocolate
                         Or semisweet chocolate
    1      Tablespoon    Butter
      1/3  Cup           Confectioners' sugar
      1/4  Cup           Milk
   PREPARE CAKE LAYERS: Heat oven to 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
 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 mix
 ture,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 G!
 LAZE: 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. 
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