---------- Recipe via Meal-Master (tm) v8.05
       Title: Great American Boston Cream Pie/cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
            For cake:
       3 lg Eggs, separated
       1 ts Vanilla extract
     1/2 c  Sugar
       1 pn Salt
     3/4 c  Cake flour
            For filling:
     1/2 c  Sugar
     1/4 c  All-purpose flour
   1 1/2 c  Milk
       6 lg Egg yolks
       2 ts Vanilla extract
       1 pn Salt
            For glaze:
     1/2 c  Sugar
       3 tb Light corn syrup
       2 tb Water
       4 oz Semisweet chocolate,
            -chopped coarse
   Recipe by: Great American Home Baking
   Preheat oven to 350. Grease 9 round cake pan & line with
   waxed paper.
   FOR CAKE: Beat together egg yolks and vanilla at medium
   speed until blended. Beat in half of the sugar until very
   thick and pale. Using clean, dry beaters, beat together egg
   whites & salt at medium speed until very soft peaks form.
   Gradually beat in remaining sugar until stiff, but not dry
   peaks form. Fold yolk mixture into egg whites. Sift flour
   over mixture; fold in gently. Do not overmix. Pour batter
   in prepared pan. Bake cake until top springs back when
   lightly pressed, about 25 min. Lossen cake by running a
   metal spatula around sides of pan. Invert cake onto wire
   rack. Remove pan, leaving waxed paper on cake. Turn cake
   right side up. Cool completely on rack.
   FOR FILLING: Mix together sugar & flour in saucepan.
   Gradually whisk in milk, then egg yolks, vanilla & salt.
   Bring to a boil over medium heat; boil for 1 min, whisking
   constantly. Strain through a fine sieve into a bowl. Press
   plastic wrap on the surface. Chill for 30 min. Using a
   serrated knife, cut cake horizontally in half. Carefully
   remove waxed paper. Place bottom layer on serving plate.
   Spread evenly with filling. Top with remaining cake layer.
   FOR GLAZE: Bring sugar, corn syrup & water to a boil over
   low heat. Stir constantly until sugar is dissolved. Remove
   from heat. Add chocolate; let stand for 1 minute. Whisk
   until smooth. Gradually pour glaze over cake, allowing it
   to drip down the sides. Let stand until glaze sets. Be sure
   to store this cream pie\cake in the refrigerator.