Recipe - Original Boston Cream Pie

CAKE
1/3 cup Shortening
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
1 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Milk

FILLING
1/3 cup Sugar
1 tablespoon Cornstarch
1 One half cup Milk
2 Egg yolks; slightly beaten
1 tablespoon Butter
1 teaspoon Vanilla

GLAZE
2 tablespoon Water
2 tablespoon Butter
3 tablespoon Cocoa
1 cup Confectioners sugar
One half teaspoon Vanilla

Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar,
eggs and vanilla until light and fluffy. Combine dry ingredients; add
alternately with milk to creamed mixture. Pour batter into a well greased
and floured 9inch layer pan. Bake 30 to 35 minutes or until done. Cool 10
minutes; remove from pan. Cool completely. Filling: In a saucepan, combine
sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until
mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter
and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread
filling onto one cake layer; top with remaining layer. Glaze: In small
saucepan combine water and butter. Bring to a full boil; remove from heat
and immediately stir in cocoa. Beat in confectioners sugar and vanilla
(whisk if necessary) until smooth; cool slightly. Pour onto top of cake,
allowing some to drizzle down sides. Chill. Garnish with whipped cream or
nuts if desired.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 6,
1998