BOSTON CREAM PIE WITH COCOA FILLING AND GLAZE

FOR THE CAKE LAYERS:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter or margarine
1 1/2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
4 egg whites
FOR THE COCOA CREAM FILLING:
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks (left over from egg whites)
1 tablespoon butter
1 teaspoon pure vanilla extract
FOR THE COCOA GLAZE:
3 tablespoons water
1/4 cup unsweetened cocoa powder
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

TO PREPARE THE CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl. Add shortening, butter, vanilla and buttermilk; blend on low speed of electric mixer, then beat 2 minutes on medium speed. Add egg whites and beat 2 additional minutes. Pour into prepared cake pans.

Bake in preheated 350 F oven 30 to 35 minutes. Cool 10 minutes, then remove from pans.

TO PREPARE THE COCOA CREAM FILLING:
Combine sugar, cocoa, cornstarch and salt in saucepan; gradually add milk and egg yolks, blending well. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cool 10 minutes.

TO PREPARE THE COCOA GLAZE:
Combine water and butter in small saucepan; bring to a boil. Remove from heat and immediately add cocoa; stirring to blend well. (Mixture leaves sides of pan and forms a ball.) Add confectioners' sugar and vanilla; beat until smooth. Whisk, if necessary.

TO ASSEMBLE:
Spoon Cocoa Cream Filling onto one cake layer and carefully top with remaining layer.

Pour Cocoa Glaze onto top of cake, allowing some to drizzle down sides. Chill before serving.

Servings: 8
Source: The Complete Dessert Cookbook by Johna Blinn