Boston Cream Pie

2 eggs, separated
1/2 cup granulated sugar
2 1/4 cups sifted cake flour
1 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 cup whole fresh milk
1 1/2 teaspoons vanilla extract
Oven:  350º

Beat egg whites until soft peaks form.  Gradually add 1/2-cup sugar, beating until very stiff peaks form; set aside.  Sift together remaining dry ingredients into large mixing bowl.  Add oil, 1/2 cup of milk, and vanilla.  Beat 1 minute at medium speed, adding remaining milk and egg yolks.  Beat 1 minute, scraping bowl. Gently fold in egg whites.  Bake in greased and lightly floured 9-inch cake pans for about 20 minutes or till knife inserted in center comes out clean.  Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze.


1/3 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups fresh whole milk
1 beaten egg
1 Tablespoon butter
1 teaspoon vanilla extract

In heavy saucepan, not over heat, combine sugar, flour, and salt, beating in milk. Over medium heat bring mixture to a boil, stirring constantly until thickened. Cook, stirring constantly, 2 more minutes.  Remove from heat; add a moderate amount of hot mixture to egg, mixing thoroughly then returning all to saucepan.  Return to heat.  Cook and stir until mixture returns to boil again.  Remove from heat; stir in butter and vanilla.  Cover with waxed paper and cool.


1 1/2 squares unsweetened chocolate
2 tablespoons butter
1 1/2 cups confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons boiling water

Melt chocolate and butter over low heat, stirring constantly.  Remove from heat.  Stir in sugar and vanilla until crumbly.  Blend in boiling water.  Add additional water a few drops at a time until a medium pouring consistency is reached.  While still warm, pour over top of cake, spreading evenly over top and sides.

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