Easy Boston Cream Pie
|8 inch round yellow layer cake||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 2⁄3 Cup (26.67 tbs)|
|Egg||1 , beaten|
|Butter flavoring||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Unsweetened chocolate square||2 Ounce|
|Powdered sugar||1⁄4 Cup (4 tbs), sifted|
|Vanilla||1 1⁄4 Teaspoon|
|Hot water||4 Tablespoon|
Prepare layer cake according to convection baking chart
Cool completely and cut into 2 thin layers.
In 2 quart casserole, combine sugar, cornstarch and milk.
Stir well with a wire whisk.
Microwave at HIGH (10) 5 to 7 minutes, until thickened, stirring every 2 minutes.
Add egg, vanilla and butter flavoring.
Fold whipped cream into thickened mixture.
Spread filling between cake layers.
In 4 cup glass measure, combine chocolate and butter.
Microwave at HIGH (10) 1 to 2 minutes until chocolate is melted.
Add powdered sugar and vanilla.
Blend in hot water 1 tablespoon at a time until glaze is desired consistency.
Spread over top and sides of cake.