Boston Cream Pie – Yummy

Preheat an oven to 350°F. Spray an 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper.

Sift together the flour, baking powder, and salt set aside.

In the bowl of an electric mixer fitted with the flat beater, cream the butter until light and gradually add the sugar; beat in the vanilla and eggs. Add the flour mixture and milk alternately in two separate additions, mixing well and scraping down the bowl after each addition.

Spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center comes out clean, about 30-35 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and invert the cake onto a wire rack. Carefully peel off the parchment paper and let the cake cool completely.

To make a custard cream filling: Mix the dry ingredients. In a heavy-bottomed saucepan over medium-high heat cook the milk, until bubbles appear around the edges. Remove from the heat and slowly pour the milk into the dry ingredients, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly until the mixture thickens, about 10-12 minutes. Add the slightly beaten eggs and yolks and cook for 3-5 minutes longer. Cool and add the vanilla. If you wish a richer filling, add the butter. Let cool completely, then refrigerate until ready to use.

To make a chocolate glaze: Heat the chocolate pieces and cream in a small, heavy saucepan over low heat, stirring until smooth.

To assemble the cake: cut the cake in half horizontally.

Put together with cream filling and top it with chocolate glaze. Refrigerate the cake until almost ready to serve.

Serve in pie-shaped pieces.