Boston Cream Pie

Despite its name, this chocolate-glazed American classic is actually a cake. I always make two pies, they go so fast.

CAKE:
3/4 cup sugar
6 Tb. butter, softened
2 eggs
1 cup cake flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup milk
1-1/2 tsp. vanilla
CHOCOLATE ICING:
2 sq. semisweet chocolate or (3 oz.) morsels
1 Tb. butter
1/2 cup confectionery sugar
2 to 3 Tb. milk
CREAMY CUSTARD FILLING OR
EVELYN'S VANILLA PUDDING

CAKE: In a large mixing bowl, cream sugar and butter.
Add eggs; one at a time.
Sift together the flour, baking powder, baking soda, and salt; add alternately with milk.
Add vanilla and mix about two minutes on high speed of electric mixer.
Bake in one greased and floured 9-inch round cake pan at 375 degrees for 25 minutes or until cake tests done.
Cool in pan for 10 minutes before removing to a wire rack to cool completely.
With serrated knife, cut cake horizontally in half to form 2 layers.
Place 1 cake layer on cake platter; spread evenly with cooled custard.
Top with second cake layer, pressing down gently but firmly.
Frost top of cake with Chocolate Icing. Refrigerate.
CHOCOLATE ICING: Melt chocolate with butter. With fork, beat in sugar and milk until smooth and easy spreading consistency.
CREAMY CUSTARD FILLING OR EVELYN'S VANILLA PUDDING
Follow directions for either custard and use as directed above.

Yield: 6 to 8 servings.

JACQUELINE'S COOKBOOK