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