Boston Cream Pie...Cake

Ingredients:

• 1/3 cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• RICH FILLING(recipe follows)
• DARK COCOA GLAZE(recipe follows)

Instructions:


1. Heat oven to 350°F. Grease and flour one
9-inch round baking pan.

2. Beat shortening, sugar, eggs and vanilla
in large bowl until fluffy. Stir together flour,
baking powder and salt; add alternately
with milk to shortening mixture. Pour batter
into prepared pan.

3. Bake 30 to 35 minutes or until wooden
pick inserted into center comes our clean.
Cool 10 minutes; remove from pan to wire
rack. Cool completely.

4. Prepare RICH FILLING. Using long serrated
knife, cut cake horizontally into two even
layers. Place 1 layer on serving plate, cut side
up; spread filling over layer. Top with remain-
ing layer, cut side down. Prepare DARK COCOA
GLAZE. Pour glaze over top of cake, allowing
glaze to drizzle down sides. Refrigerate several
hours or until cold. Cover; refrigerate leftover
dessert. 8 to 10 servings.


RICH FILLING
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Stir together sugar and cornstarch in medium
saucepan; gradually add milk and egg yolks,
stirring until blended. Cook over medium heat,
stirring constantly, until mixture comes to a
boil. Boil and stir 1 minute. Remove from heat;
stir in butter and vanilla. Cover; refrigerate
several hours until cold.

DARK COCOA GLAZE
3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water and butter in small saucepan over
medium heat until mixture begins to boil; re-
move from heat. Immediately stir in cocoa.
Gradually add powdered sugar and vanilla,
beating with whisk until smooth; cool slightly.
About 3/4 cup glaze.