Boston Cream Pie

Ingredients

• 2 eggs, separated 
• 1/2 cup sugar 
• 2 1/4 cups sifted cake flour 
• 1 cup sugar 
• 3 teaspoons baking powder 
• 1 teaspoon salt 
• 1/3 cup salad oil 
• 1 cup milk 
• 1 1/2 teaspoons vanilla 

Method

Beat egg whites until soft peaks form. Gradually add 1/2-cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2-cup milk and vanilla. Beat 1 minute at medium speed. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in moderate oven 350 F for about 20 minutes. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze. 

Cream Filling

• 1/3 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 beaten egg
• 1 tablespoon butter
• 1 teaspoon vanilla

Method

In saucepan, combine sugar, flour and salt. Gradually add milk and mix well. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. 
Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool. 

Chocolate Glaze

• 1 1/2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter
• 1 1/2 cups sifted powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons boiling water
• 2 - 3 teaspoons water

Method

Melt chocolate and butter over low heat, stirring constantly. Remove from heat. 
Stir in powdered sugar and vanilla until crumbly. Blend in 3 tablespoons boiling water. Add additional water 1 teaspoon at a time to form medium glaze of pouring consistency. Pour quickly over top of cake and spread evenly over top sides.