Boston Cream Pie

Name: Boston Cream Pie
Total time: 80
Yield: 12
Ingredients: 1.25 cups all-purpose flour; 1 cup white sugar; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup milk; 0.33333334326744 cup shortening; 1 egg; 1 teaspoon vanilla extract; 0.33333334326744 cup white sugar; 2 tablespoons cornstarch; 0.125 teaspoon salt; 1.5 cups milk; 2 egg yolks; 2 teaspoons vanilla extract; 2 (1 ounce) squares unsweetened chocolate; 3 tablespoons butter; 1 cup confectioners' sugar; 0.75 teaspoon vanilla extract; 2 tablespoons hot water, or as needed

Recipe by JBS BOX from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

12 servings

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1.25 cups all-purpose flour
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1 cup white sugar
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1.5 teaspoons baking powder
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0.5 teaspoon salt
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0.75 cup milk
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0.33333334326744 cup shortening
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1 egg
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1 teaspoon vanilla extract
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0.33333334326744 cup white sugar
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2 tablespoons cornstarch

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0.125 teaspoon salt
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1.5 cups milk
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2 egg yolks
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2 teaspoons vanilla extract
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2 (1 ounce) squares unsweetened chocolate
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3 tablespoons butter
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1 cup confectioners' sugar
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0.75 teaspoon vanilla extract
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2 tablespoons hot water, or as needed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.
Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.
Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.