Boston Cream Pie - Recipe

I found this recipe in my Betty Crocker Cookbook. It's really yummy, and despite the chocolate, not too sweet or rich.

CAKE
1 1/4 C all purpose flour
1 C sugar
1/3 C shortening
3/4 C milk
1 1/2 t baking powder
1 t vanilla
1/2 t salt
1 large egg

Heat oven to 350. Grease bottom and side of round pan, 9 x 1 1/2 inches, with shortening, lightly flour.

Beat all ingredients in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on hight speed for 3 min, scraping bowl occasionally. Pour into pan.

Bake about 35 min, or until done. Cool 10 mins; remove to wire rack. Cool completely, about 1 hr.

Make Cream Filling and Glaze. Split cake horizontally in half. Spread filling over bottom layer; top with top layer. Spread glaze over cake. Cover and refrigerate until serving. Store covered in fridge.

CREAM FILLING
1/3 C sugar
2 T cornstarch
1/8 t salt
1 1/2 C milk
2 large egg yolks, slightly beaten
2 t vanilla

Mix sugar, cornstarch and salt in 2 qt saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.; remove from heat. Stir in vanilla. Press plastic wrap on filling to prevent a layer of skin from forming on top; cool.

CHOCOLATE GLAZE
3 T butter or stick margarine
3 oz unsweetened baking chocolate
1 C powdered sugar
3/4 t vanilla
About 2 T hot water

Melt butter and chocolate in 1-qt saucepan over low heat stirring frequently, remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until smooth and spreadable.