Boston Cream Pie

For the cake:

Heat oven to 350°F. Grease and flour a 9″ spring form pan. Combine all of the cake ingredients in large bowl, and use a mixer to beat them together at low speed, 30 seconds. Beat on high for 3 minutes. Pour into the pan. Bake until a toothpick comes out clean, 35 minutes. Cool the cake in the pan.

Once cooked, take the sides off of the cake pan. Use a serrated knife to cut the cake (horizontally) into two layers, leaving the bottom layer on the pan bottom. Replace the spring form ring around the bottom layer. Top the bottom layer with cream filling. Place top cake layer over the cream. Spread top with chocolate glaze.

For the cream filling:

Beat the egg yolks in a small heatproof bowl. Set aside.

Mix sugar, cornstarch and salt in 2-quart sauce pane. Stir in milk gradually. Cook over medium heat, stirring, until thickened and boiling. Boil and stir 1 minute. Stir at least 1/2 of the hot mixture gradually into the egg yolks. Then blend the egg mixture back into the hot mixture in the pan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

For the glaze:

Heat chocolate and butter in a saucepan over low heat until melted. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time until glaze is of desired consistency.