BOSTON CREAM PIE

FOR THE GOLD LAYER CAKE:
2 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 stick (1/2 cup) butter, softened
1 cup sugar
3 large egg yolks
1 tsp. vanilla extract
3/4 cup milk
FOR THE CUSTARD CREAM FILLING:
1 1/2 cups milk
1 vanilla bean
1/2 cup sugar
1/4 cup flour
3 to 4 large egg yolks, beaten
FOR THE CHOCOLATE ICING:
4 oz. semisweet chocolate
1 tbsp. butter
6 tbsp. whipping cream
1 tsp. vanilla extract
1 1/2 cups confectioners' sugar

Heat oven to 375 degrees F.

TO MAKE THE CAKE:
Sift flour again with baking powder and salt; set aside. Beat butter and sugar in bowl of electric mixer until light in color, about 2 minutes. Beat in egg yolks and vanilla. Add flour mixture in 3 parts, alternating with milk, beating well after each addition. Pour batter evenly into two greased 8-inch round cake pans.

Bake until wooden pick inserted in center comes out clean, about 25 minutes. Cool in pan on wire rack 10 minutes. Turn cakes out; cool completely on racks.

TO MAKE THE CUSTARD FILLING:
Heat milk and vanilla bean in medium saucepan over medium heat to just below boiling. Place sugar, flour and egg yolks in top of double boiler over simmering water. Add milk and scrapings from inside of vanilla bean. Cook over medium heat, whisking constantly, until mixture begins to thicken. Remove from heat; stir. Cool mixture completely.

TO MAKE THE ICING:
Melt chocolate and butter in top of double boiler over simmering water. Stir in cream and vanilla. Add confectioners' sugar; mix until smooth.

TO ASSEMBLE:
Place 1 cake layer on serving plate. Spread with thick layer of pastry cream. Top with second cake layer. Frost with icing.

Makes 12 servings
Adapted from source: Joy of Cooking