Boston Cream Pie

Recipe View 5 mins Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. (5 minutes)

Recipe View 10 mins Make the cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, shortening, egg, and vanilla extract. Beat at low speed for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for 3 minutes, scraping occasionally. Pour batter into the prepared pan. (10 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool completely on a wire rack. (35 minutes)

Recipe View 15 mins Meanwhile, make the cream filling: In a 2-quart saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. (15 minutes)

Recipe View 2 mins Temper the egg yolks: Slowly drizzle 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Return the egg yolk mixture to the saucepan. (2 minutes)

Recipe View 20 mins Cook the filling: Boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla extract. Let cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. (20 minutes)

Recipe View 5 mins Make the chocolate glaze: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt chocolate and butter, stirring until smooth. Remove from heat and stir in the confectioners' sugar and vanilla extract. Stir in hot water, one teaspoon at a time, until glaze reaches desired consistency. (5 minutes)

Recipe View 2 mins Assemble the cake: Using a long serrated knife, carefully split the cooled cake in half horizontally to create two even layers. (2 minutes)

Recipe View 3 mins Fill the cake: Spread the cooled cream filling evenly over the bottom cake layer. Top with the second cake layer. (3 minutes)

Recipe View 30 mins Glaze the cake: Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 30 minutes to allow the glaze to set before serving. (30 minutes)