---------- Recipe via Meal-Master (tm) v8.05
       Title: Boston Cream Pie1
  Categories: American, S_living, Pies
       Yield: 1 Servings
     1/3 c  Shortening
     2/3 c  Sugar
       2    Eggs
       1 c  Sifted cake flour
       1 ts Baking powder
            Pinch of salt
     1/2 c  Milk
     1/2 ts Butter flavoring
     1/2 ts Vanilla extract
            Cream filling
     1/2 c  Sugar
     1/4 c  Cornstarch
     1/4 ts Salt
       2 c  Milk
       4    Egg yolks, slightly beaten
   1 teaspoon vanilla extract  CHOCOLATE GLAZE--Reference
   recipe on Boston Cream Pie2 Cream shortening;
   gradually add sugar, beating well. Add eggs, one at a
   time, beating well after each addition. Combine flour,
   baking powder, and salt; add to creamed mixture
   alternately with milk, beginning and ending with flour
   mixture. Stir in butter flavoring and vanilla. Pour
   batter into a greased and floured 9-inch round
   cakepan. Bake at 325 degrees for 25 to 30 minutes or
   until a wooden pick inserted in center comes out
   clean.  Cool in pan 10 minutes; remove from pan, and
   cool completely.Split cake layer in half horizontally
   to make 2 layers. Spread cream filling between layers;
   spread chocolate glaze over top. Refrigerate until
   ready to serve.  Yield: 8 to 10 servings.CREAM
   FILLINGCombine first 3 ingredients in a heavy
   saucepan. Add milk and egg yolks; stir with a wire
   whisk until blended. Cook over medium heat, stirring
   constantly, until mixture comes to a boil.  Boil,
   stirring constantly, until thickened (about 1 minute);
   remove from heat.  Stir in vanilla. Cool. Yield: 2
   cups.Recipe continues on Boston Cream Pie2.