Betty Crocker's Boston Cream Pie

1 1/4 cups Gold Metal all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp. vanilla
Cream Filling (below)
Chocolate Glaze (below)

Heat oven to 350 F. Grease and flour round pan 9 x 1 1/2 inches.

Beat all ingredients except Cream Filling and Chocolate glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 30-35 minutes. Remove from pan and cool completely.

Split cake into 2 layers. Fill Cream Filling on bottom layer of cake. Cover with top layer. Spread top with Chocolate Glaze. Refrigerate cake.

CREAM FILLING
1/3 cup sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minutes. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan; boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

CHOCOLATE GLAZE
Heat 1/2 cup semisweet chocolate chips, 2 tbsp. margarine or butter and 1 tbsp. light corn syrup in 1 quart saucepan over low heat, stirring constantly until chips melt; cool slightly.