Boston Cream Pie

For the cake:
1/2 cup(1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 1/4 cups cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
For the Glaze:
2 Tbsp. butter
2 oz. unsweetened chocolate
2 Tbsp. boil water
1 cup sifted powdered sugar
pinch of salt
1/2 tsp. vanilla extract

1. Heat oven to 350*F. Line the bottom of cake pan with parchment paper. Butter and flour pan. 2. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, 1 at a time, and add the vanilla extract. 3. Stir the cake flour, baking powder and salt together using a hand mixer. Reduced mixer speed to low and beat flour mixture into the butter-egg mixture adding it in thirds and alternating with the milk. Beat until the batter is smooth. 4. Transfer to the prepared pan and bake on center rack. Bake 35-40 minutes. Cool completely on wire rack. 5. To assemble, split the unmolded cake using a long serrated knife. Spread vanilla bean pudding over the bottom half of cake, then top with other half of cake. Pour chocolate glaze over cake.

For Glaze:
In a mixing bowl over simmering water melt butter and chocolate together. Beat in the boiling water, powdered sugar, salt and vanilla.


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