---------- Recipe via Meal-Master (tm) v8.01
       Title: Boston Cream Pie
  Categories: Pies, Desserts
       Yield: 14 servings
       1 x  -----------cake l-----------      1/4 c  Butter, softened
       1 c  Sugar                               3 ea Large eggs
     2/3 c  Milk                                1 ts Vanilla
   1 3/4 c  All-purpose flour                   2 ts Baking powder
       1 x  -------vanilla egg c--------      2/3 c  Sugar
     1/3 c  Cornstarch                        1/4 ts Salt
     2 1/2 c  Milk				 4 ea Large egg yolks,lightly
       1 x  --------chocolate g---------        3 ea 1 oz. chocolate squares
       1 tb Butter                            1/3 c  Confectioners' sugar
     1/4 c  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 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.