Boston Cream Pie | Boston Cream Pie Recipes | Boston Cream Pie Recipe

1. Make Cake: Heat milk in small saucepan just until bubbles appear. Remove from heat. Let cool until lukewarm. In a large bowl, with electric mixer at high speed, beat eggs until thick and lemon colored. Gradually beat in sugar 2 tbsps. at a time until thick and smooth. (5 minutes)

2. Preheat oven to 350 degrees. Meanwhile, over a piece of waxed paper, sift flour with baking powder and salt. At low speed, blend flour mixture into egg mixture just until smooth. Add warm milk, beating until just blended. Add 1 tsp. of vanilla extract and blend into batter.

3. Pour batter evenly into two 9-inch round layer cake pans. Bake 25 minutes or until cake springs back when pressed with fingertip. Invert pans for 10 minutes, setting rims on 2 other pans. Run knife around edge to loosen; invert on wire rack; remove pans and waxed paper.

4. Make Custard Filling: Prepare pudding mix according to package directions, reducing milk to 1 1/2 cups. Stir in 1 tsp. vanilla; transfer to a bowl; place a sheet of waxed paper on surface of pudding. Set bowl into larger bowl of ice water. Chill 30 minutes, stirring occasionally.

5. Make Chocolate Glaze: In a small saucepan, melt chocolate and butter over low heat. Remove from heat and add confectioners' sugar and 3/4 tsp. of vanilla extract, mixing until smooth. Stir in hot water 1 tsp. at a time until glaze is of pouring consistency.

6. Assemble cake: Place one cake layer (rounded side down) on cake plate; spread with cooked Custard Filling; top with second layer (rounded side up). Spoon Chocolate Glaze over the top of cake, letting it run unevenly down sides of cake. Refrigerate if not serving immediately.