Boston Cream Pie

O.H. M.Y. ~ stop licking the screen {Gross!} But I really can't blame you, I licked the plate! It was my husband's birthday this month and I knew I had no choice but to make his favorite. And luckily for me I happen to love it too! So thanks to my wonderful husband for being born (and my mother-in-law for giving birth) so that we could indulge in this wonderful dessert! This recipe came from Country Living.

Boston Cream Pie


Cake
1/2 cup butter (1 stick), softened
1 cup sugar
2 eggs
2 egg yolks
1 t vanilla
1 1/4 cups cake flour
1 1/2 t baking powder
1/4 t salt
1/2 cup milk

Vanilla Bean Pudding
3/4 cup milk
1 cup cream
1 vanilla bean (I used 1 t vanilla bean paste)
3 egg yolks
2 T cornstarch
1/2 cup sugar
1/4 t salt
1/2 t vanilla (I omitted this because I used the vanilla paste)
1 1/2 t butter

Chocolate Glaze
1/2 cup cream
4 oz dark chocolate (I used 1/2 semi-sweet and half milk chocolate chips)
1 T butter
3 T corn Syrup

For the cake:
Heat oven to 350.  Line the bottom of an 8-in round cake pan with parchment paper.  Butter and flour the pan. Beat the butter and sugar together until fluffy.  Beat in the eggs and yolks, one at a time, and then add the vanilla.

Stir the cake flour, baking powder and salt together using a whisk.  Add the flour mixture to the butter/sugar mixture alternating with the milk. Beat until the batter is smooth.

Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.

For the pudding:
Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed pot.  Whisk together the egg yolks,cornstarch, sugar, and salt.  Slowly add the hot milk tot eh egg mixture, whisking continuously. Return to the pan and cook over medium heat, whisking until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl and remove the vanilla bean.  Add the butter and vanilla extract and stir until combined.  Put plastic wrap against the whole surface to cover.  Chill before using.

For the chocolate glaze:
Heat the cream to a boil.  Mix the other ingredients together in a bowl.  Pour the hot cream over the top and stir until smooth.  Let it cool slightly to thicken.

Assembly:
Split the cake using a long serrated knife.  Spread the vanilla bean pudding over the bottom half of the cake and place the top layer of cake over the pudding.  Pour the chocolate glaze over the cake, allowing the chocolate to drip down the sides.