BOSTON CREAM PIE FROM BETTY CROCKER

BOSTON CREAM PIE FROM BETTY CROCKER image

Yield 8

Number Of Ingredients 22

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Ingredients

Cream Filling
2 large eggs
1 1/2 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 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large eggChocolate Icing
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium 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 the oven to 350°F. Spray just the bottom of a 9-inch 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, then remove onto cooling rack to finish cooling completely, about 1 hour. In a 1-quart 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 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 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. Spread glaze over top of cake, letting some drizzle down side.