Boston Cream Pie

CUSTARD
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 Large eggs yolks,lightly bea

-GLAZE-
3 oz Milk chocolate
Or semisweet chocolate
1 tb Butter
1/3 c Confectioners’ sugar
1/4 c Milk

PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″
round cake pans.In large bowl with electric mixer at medium speed, beat 1/4
cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder
about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted
in center of each layer comes out clean.Remove layers to wire racks to cool
completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and
salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute
until mixture boils rapidly and thickens.Remove from heat; very slowly pour
lightly beaten egg yolks into hot mixture,stirring rapidly and constantly
to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do
not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool
completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt
chocolate and 1 tbsp. butter,stirring frequently until blended and
smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until
blended and smooth.Keep warm,covered. To assemble: Using sharp serrated
knife,carefully cut cooled layers in half horizontally.Place one layer,cut
side up,on serving platter; spread with 1/3 cooled custard.Repeat with
remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over top of cake,letting mixture drip down
sides.Makes 12 to 16 servings.