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1/3 c Shortening

2/3 c Sugar

2 Eggs

1 c Sifted cake flour

1 ts Baking powder

Pinch of salt 1/2 c Milk

1/2 ts Butter flavoring

1/2 ts Vanilla extract

Cream filling 1/2 c Sugar

1/4 c Cornstarch

1/4 ts Salt

2 c Milk

4 Egg yolks, slightly beaten

1 teaspoon vanilla extract CHOCOLATE GLAZE–Reference

recipe on Boston Cream Pie2 Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until FILLINGCombine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); cups.Recipe continues on Boston Cream Pie2. —–