Boston Cream Pie 2

Yields:	12-16 servings
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	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients


Cake layers
1/4	cup	butter	softened
1	cup	sugar
3	large	eggs
2/3	cup	milk
1	teaspoon	vanilla extract
1 3/4	cups	flour, all-purpose
2	teaspoons	baking powder

Custard
2/3	cup	sugar
1/3	cup	cornstarch
1/4	teaspoon	salt
2 1/2	cups	milk
4	large	egg yolks	lightly beaten

Glaze
3	Ounce	milk chocolate
1	tablespoon	butter
1/3	cup	powdered sugar
1/4	cup	milk

Directions

Prepare cake layers: Heat oven to 350 degrees F.

Grease and flour two 9 inch 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 teaspoon 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 quart 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 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 tablespoon vanilla.

Cool completely,stirring frequently.

Prepare Chocolate Glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tablespoon 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.

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Member Review

Bacalao a la Viscaina

I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.