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Message: <blockquote data-quote="moreluck" data-source="post: 201880" data-attributes="member: 1246">Boston Cream Pie Cake1 1/2 sticks (3/4 cup) butter1 1/2 cups sugar1 Tbls. vanilla2 tsp. baking powder1/4 tsp. salt4 large eggs2 1/4 cups flour1 cup milk Custard Filling1 box (3 oz.) cook & serve Vanilla puddingyolk of one large egg1 1/2 cups milk Chocolate Glaze1/2 cup (3oz.) semi-sweet chocolate chips2 Tbls butter2 Tbls light corn syrup Heat oven to 350. Spray bottom of 2- 9" round pans, line with waxed paper and spray paper too.Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl on med. speed 3 minutes 'til fluffy. Add eggs one at a time beating well after each. On low speed, beat in flour in 3 additions alternating with milk in two additions just until blended. Divide between prepared pans. Bake 25 mins. or until toothpick comes out clean when inserted in center. Cool in pans on rack 10 mins. Invert, remove paper and cool completely. Filling: In med. saucepan, whisk egg yolk and milk into pudding mix. Cook over med. heat, stirring until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 mins or 'til thickened. To assemble: Whisk custard 'til smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate. Make Glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 mins. at room temperature until glaze is just set.... refrigerate until serving....then let stand at room temp. for 20 mins. and servePlan ahead: You can make cakes and custard the day before, but make glaze and assemble on the day.</blockquote>

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