(I found this recipe on a recipe card that came in the mail. My husband grew up loving Boston Cream Pie and asked me to make this for him, this was about 18 years ago, and we still love this recipe to this day-he usually makes it now)
**this makes a 9" round filled dessert, Makes 8 servings. Preheat oven to 375 F. Line bottom of 9" round pan with parchment paper or waxed paper. Lightly grease the sides.
Cake:
1 c. flour
2/3 c. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c. butter
2 eggs
1/3 c. milk
1 tsp. vanilla
** In blender or food processor, combine all ingredients. Process 30 seconds, until all ingredients are blended. Pour into prepared pan. Bake at 375 F. for about 20 min, or until cake tests done in the center.
Filling:
1/4 c. sugar
3 Tbsp. cornstarch
dash of salt
1 1/4 c. milk
2 egg yolks
1 Tbsp. butter
1 tsp. vanilla
**Combine sugar, cornstarch, salt, milk and egg yolks in top of a double boiler. Cook, stirring until thickened and smooth. Stir in butter and vanilla, Cool.
Frosting:
1 sq. (1 oz) unsweetened chocolate
2 Tbsp. butter
3 Tbsp. milk
1 1/2 c. powder sugar
1/2 tsp. vanilla
**In saucepan, combine chocolate, butter and milk. Cook over medium heat until chocolate is melted. Stir in powder sugar and vanilla.
**Cut cooled cake into 2 layers. Spread one layer with filling; top with 2nd layer. Spread frosting over top, will harden like a glaze. Yummy!!
