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Boston Cream Pie

Ingredients: 
cake:
1/2 cup margarine
1/4 tsp. vanilla
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp salt
2/3 cup milk
Cream Filling:
1/3 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 1/4 cup milk
1 egg
1 tbsp. margarine
1 tsp. vanilla
Chocolate Glaze:
2 tbsp. margarine
1 oz. unsweetened chocolate
1 cup powdered sugar
2 tbsp. boiling water
Directions: 

Cake:
Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.

Cream Filling:
Mix sugar, flour and salt; stir in milk. Bring to boil, stirring; cook 2 minutes longer. Remove from heat. Slowly stir 1/4 cup of the hot mixture into 1 beaten egg; return to pan; heat just to boiling. Stir in margarine and vanilla. cover and chill.

Chocolate Glaze:
Melt margarine and unsweetened chocolate. Stir in powdered sugar and boiling water until smooth. Use immediately.

To assemble:
Split cake into two layers; fill with cream filling and spread chocolate glaze on top. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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