Boston Cream Pie

Boston Beanery Copycat Recipe

3/4 cup sugar
1/3  cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1/2 cup milk

Sift the flour and baking powder together and set aside. In a large bowl,  beat the butter until soft and creamy.  Add the sugar gradually.  Mix thoroughly. Add the eggs all at once and beat thoroughly.  Gradually add the milk and flour mixture alternating until all is mixed in.  Pour into two greased 8 inch cake pans.   Bake at 375 degrees for about 25 minutes.

Custard Filling
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups scalded milk or cream
2 slightly beaten eggs
1 teaspoon vanilla

Combine the sugar, flour, salt in a bowl.  Swirl in the milk or cream until smooth and thick.  Add the eggs and stir in.  Cook in a double boiler until the eggs thicken.  Cool and add the vanilla.  Chill thoroughly. Put the custard between the cake layers and glaze with chocolate if desired.

Chocolate Glaze
2 cups sugar
2 ounces baking chocolate
2 tablespoons white corn syrup
3/4 cup milk
2 tablespoons butter
1 teaspoon vanilla

In a saucepan, heat the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238 degrees).  Add the butter and remove from heat.  Place the saucepan in cold water.  When the icing is lukewarm, add the vanilla.  Beat it to the right consistency and spread on top of the pie.