#485 - Boston Cream Pie

(by Shirley McNevich)

3 large eggs (separated)
1 tsp. vanilla
1/2 cup white sugar
1/2 tsp. salt
3/4 cup cake flour
Filling: 1/2 cup white sugar, 1/4 cup flour, 1 1/2 cups milk, 6 large egg yolks, 2 tsp. vanilla, 1/2 tsp. salt
Glaze: 1/2 cup white sugar, 3 TBSP lite Kayro corn syrup (clear), 2 TBSP water, 4 squares of Baker's semi-sweet baking chocolate (coarsely chopped)

Turn 9" round cake pan upside down on wax paper--trace outline and cut out the wax paper circle. Grease the cake pan, then place the wax paper on the bottom. In a mixer, beat 3 egg yolks, vanilla, and 1/4 cup white sugar--beat well. In a separate bowl, beat the 3 egg whites, salt and the other 1/4 cup white sugar--beat until peaks form. Fold the egg white mixture into the egg yolk mixture. Sift the cake flour into the batter and fold in gently by hand. Pour the batter into the cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Remove cake from oven and cool it on a wire rack for 10-15 minutes. Use a knife to go around the sides of the cake to loosen, then turn cake upside down on to a serving plate and remove cake pan. Peel the wax paper off of the cake, then turn cake right side up. Cool cake completely. Filling: in a saucepan over medium heat, add 1/2 cup white sugar and 1/4 cup flour--stir. Gradually add the milk and stir. Add 6 egg yolks, vanilla and salt--stir. Bring to a boil, then cook for 1 minute (stir constantly). Pour filling through a sieve into a bowl. Place saran wrap over the top of the bowl (pressed on to the filling)--cool completely on counter, then refrigerate for 30 minutes. Use a knife to cut the cake in half to make 2 layers. Spread filling over bottom layer, then add second cake layer on top. Glaze: in a saucepan over low heat, add 1/2 cup white sugar, 3 TBSP lite corn syrup, and 2 TBSP water--stir and bring to a boil until sugar is dissolved. Remove from heat, add the chopped chocolate and stir until smooth. Cool the glaze slightly, then spread over top of the cake and let glaze drip down the sides. Let stand until glaze sets. When completely cool, refrigerate.