Classic Boston Cream Pie

This is from the Hershey's Kitchens website and I haven't changed a thing as it is perfect!  The only tricky thing about this cake is making the custard.  Don't leave it…you need to keep stirring until it thickens or you will get lumps or burn it.  Other than that it is a pretty easy and delicious recipe.

CAKE
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

• Heat oven to 350F.  Grease and flour one 9 inch round baking pan.
• Beat shortening, sugar, eggs and vanilla in a large bowl until fluffy.  Stir together flour, baking powder and salt; add alternately with milk to shortening mixture.  Pour batter into prepared pan.
• Bake 30 to 35 minutes or until wooden pick inserted into centre comes out clean.  Cool 10 minutes; remove from pan to wire rack.  Cool completely.
• Prepare Custard 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 remaining 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.

CUSTARD FILLING

1/3 cup sugar

2 tbsp cornstarch

1 1/2 cups milk

2 egg yolks, slightly beaten

1 tbsp butter

1 tsp vanilla extract

Stir together sugar and cornstarch in medium saucepan making sure there are no lumps.  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 until thickened.  Remove from heat; stir in butter and vanilla.  Cover; refrigerate several hours until cold.

DARK COCOA GLAZE

3 tbsp water

2 tbsp butter

3 tbsp cocoa

1 1/2 cups powdered sugar

1/2 tsp vanilla extract