Best Boston Cream Pie

• 1 cup butter
• 1 cup sugar
• 3 large eggs
• 2 cups cake flour sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 4 each egg yolks lightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons butter or margarine
• 1 ounce chocolate unsweetened unsweetened square
• 1 cup powdered sugar sifted
• 2 tablespoons water boiling

1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Mix after each addition.
5. Stir in vanilla.
6. Pour batter into 2 greased and floured 9-inch round cake pans.
7. Bake at 350F (180C).
8. for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
9. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
10. Spread cream filling between cake layers.
11. Spread chocolate glaze over top of cake, letting excess drip down sides of cake.
12. Chill until ready to serve, cornstarch and salt in a heavy saucepan.
13. Add milk and egg yolks, stirring with a wire whisk until blended.
14. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute or until mixture is thickened, stirring constantly; remove from heat.
15. Stir in vanilla; let cool completely, chocolate in top of a double boiler; bring water to a boil.
16. Reduce heat to low; cook until chocolate melts, stirring occasionally.
17. Let cool slightly.
18. Add sugar and water, beating until smooth.

butter, sugar, eggs, cake flour, baking powder, salt, milk, vanilla, sugar, cornstarch, salt, milk, egg yolks, vanilla, butter, chocolate, powdered sugar, water boiling

Taken from recipeland.com/recipe/v/best-boston-cream-pie-42142 (may not work)