Boston Cream Pie

• 2 c. sifted all-purpose flour
• 1 1/2 c. granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/3 c. vegetable shortening
• 1/3 c. butter, softened
• 3 eggs
• 2 tsp. vanilla extract
• 1 tsp. butter flavoring
• Cream Filling (recipe follows)
• Creamy Chocolate Glaze (recipe follows)
• powdered sugar (optional)

1. Beat together first 11 ingredients in large mixer bowl on low speed for 30 seconds, scraping bowl constantly.
2. Beat at high for 3 minutes.
3. Pour into 2 greased and floured 8 or 9-inch round layer pans.
4. Bake at 350u0b0 for 30 minutes or until cakes test done. Cool in pans 10 minutes, then remove from pans and cool on wire racks.
5. Place bottom layer on cake plate; spread Cream Filling evenly over layer.
6. Add top layer; drizzle warm Creamy Chocolate Glaze over cake; sift powdered sugar lightly over it and press down lightly with spoon.
7. (Before putting on the powdered sugar, place a fancy paper doily on top of layer.)
8. Lift off doily gently so design will not be disturbed.
9. Refrigerate any leftover cake. Makes 1 cake, 10 to 16 servings.

flour, sugar, baking powder, baking soda, salt, buttermilk, vegetable shortening, butter, eggs, vanilla extract, butter, cream filling, chocolate glaze, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533428 (may not work)