Boston Cream Pie

Cake

• 1 yellow cake mix

Cream Filling

• 1/4 cup sugar 
• 3 Tablespoon cornstarch
• 1/2 teaspoon salt
• 2 cup milk
• 2 egg yolks
• 1 1/2 teaspoon vanilla

Glaze:

• 3 Tablespoons melted butter
• 3 Tablespoons unsweetened cocoa powder (regular or dark chocolate)
• 3 Tablespoons boiling water
• 1 cup powdered sugar

Bake yellow cake mix as directed on the box, using two 8 or 9 inch round cake pans. Remove from pans to cool.

When the cake is cooled, slice each layer across the cake to make layers.

Cream Filling Instructions:
In 2 qt. saucepan, stir together sugar, cornstarch, and salt.  Gradually stir in the 1 1/2 c. of the milk, keeping smooth. In a separate bowl, blend egg yolks with the 1/2 c. milk.  Stir into warming milk, stirring constantly until mixture comes to a boil and boil one minute.  Stir in vanilla.  Cool with a covering of plastic wrap directly on the pudding to prevent a protein scum.  When cool, spread 1/2 of the pudding on the two bottom layers of cooled cake.  Put top layer on and prepare the glaze.

Glaze Instructions:
Melt butter in a saucepan.  Stir in cocoa powder, mixing well.  Add boiling water and sugar.  Mix until well blended.  Pour onto the 2 tops of the cake, spreading the warm glaze to edges and allowing some to drip over the sides.  Cool and Serve