BOSTON CREAM PIE {betty crocker}

By grinder

Ingredients

• Cream Filling:
• 2 large eggs
• 1.5 cups milk
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• Cake:
• Baking spray with flour to grease pan
• 1.25 cups AP flour or 1.5 cups cake flour
• 1 cup granulated sugar
• 1/3 cup butter, room temp
• 3/4 cup milk
• 1.5 teaspoons baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 large egg
• Chocolate Icing:
• 3 tablespoons butter
• 3 oz. unsweetened baking chocolate
• 3-4 tablespoons water
• 1 cup powdered sugar
• 3/4 teaspoon vanilla

Preparation

Step 1

Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to separate the yolk from the white; then separate the other egg. {Save whites for another recipe}

In a small bowl, place the yolks. Beat yolks with a fork or wire whisk until mixed. Stir in 1½ cups milk.

In a 2-quart saucepan, stir ⅓ cup granulated sugar, cornstarch and ⅛ teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over med-heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.

Heat oven to 350°F. Spray just the bottom of a 9” round cake pan with the baking spray.

In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.

Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, and then remove to cooling rack to finish cooling completely, about 1 hour.

In a 1-qt saucepan, melt 3 tablespoons butter and the chocolate over low-heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15-30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and ¾ teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.

To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.

Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the