*  Exported from  MasterCook  *
                              Boston Cream Pie
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         cake layer
    1      cup           sifted flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
    2                    eggs -- at room temperature
    1      cup           sugar
    1 1/4  teaspoons     vanilla extract
    1      tablespoon    butter
      1/2  cup           hot milk
                         pastry cream filling
      1/4  cup           sugar
    2 1/2  tablespoons   all-purpose flour
      1/4  teaspoon      salt
    1      cup           hot (not boiling) milk or half and half
    3                    egg yolks -- lightly beaten
    1      teaspoon      vanilla extract
    1      tablespoon    butter -- cut in small pieces
                         chocolate glaze
      2/3  cup           (4 oz) semisweet chocolate chips
    3      tablespoons   milk
    1      tablespoon    butter
    1      cup           sifted confectioners sugar
    1      teaspoon      vanilla extract
 To make the cake, preheat the oven to 350F. Lightly grease two 8-inch
 round layer cake pans. Line the bottoms of the pans with parchment or
 waxed paper, grease again, then sprinkle with flour to coat completely.
 Shake out any excess flour. Set aside. Sift together the flour, baking
 powder, and salt three times and leave it in the sifter. Set aside. In
 the large bowl of an electric mixer, beat the eggs for 3 to 4 minutes,
 until thick and lemon colored. Gradually add the sugar and beat for
 another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing
 until blended. Melt the butter in the hot milk. Using a rubber spatula,
 mix in the hot milk, pouring it into the batter all at once. Sift the
 flour into the mixture, gradually folding it in at the same time. The
 folding in of the milk and dry ingredients should only take about 1
 minute. The batter will be thin. Divide the batter between the prepared
 pans. Bake for 20 to 25 minutes, or until a cake tester inserted in
 center of cake comes out clean. Cool on wire racks for about 10 minutes.
 Remove the cakes from the pans and continue to cool. Prepare the Pastry
 Cream Filling. When cooled and chilled, spread the pastry cream between
 the cake layers. Then spread the chocolate galze over the top cake layer.
 Allow the glaze to set for 2 hours before serving.
 PASTRY CREAM FILLING In a heavy-bottomed saucepan, combine the sugar,
 flour, and salt. Add the hot milk gradually, stirring constantly with a
 wire whisk to remove any lumps. Cook over medium high heat, stirring
 constantly until bubbly. Cook and stir for 2 minutes, until it begins to
 thicken. Remove from the heat. Stir a few teaspoonfuls of the hot mixture
 at a time into the egg yolks, beating constantly until well blended.
 After combining, return the mixture to the saucepan. Stir and cook for 2
 minutes longer, until thick and smooth. Remove from the heat. Add the
 vanilla. Gradually stir in the butter. Cover the surface of the pastry
 cream with plastic. When the pastry cream is cool, chill in the
 CHOCOLATE GLAZE In a small saucepan, combine the chocolate chips, milk,
 and butter. Cook over very low heat until melted and smooth. Gradually
 combine the chocolate mixture with the confectioners sugar. Stir in the
 vanilla. Cool until thick enough to spread.
 YIELD: 8 servings
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