Boston Cream Pie |A Pie in Cake's Clothing
2 tablespoons solid vegetableshortening (such as Crisco)
3/4 cup plus 1 teaspoon sugar
3 egg yolks
2 teaspoons vanilla
3/4 cup milk
Have all ingredients at room temperature. Preheat the oven to 375°. Butter two 8-inch cake tins and line the bottoms with wax paper. Thoroughly combine the flour, baking powder, and salt. Cream the butter and shortening until they are fluffy, then slowly beat in the sugar. Beat until the mixture is again very light and fluffy. Rub a dab between your fingertips — the sugar should be almost completely dissolved. If the mixture feels gritty, beat it some more. Beating thoroughly at this stage is important if you want a light-textured cake. When fats and sugar are thoroughly creamed, add the egg yolks one by one, beating thoroughly after each addition. Beat in the vanilla. Measure out the milk in a pouring pitcher so you can add it in two parts. Beat a third of the flour into the batter, then half the milk, then flour, milk, flour. Be sure each addition is thoroughly mixed in before you add the next, but do not beat any more than necessary. Divide the batter between the pans and smooth the tops. Bake for 10 minutes, then reduce the heat to 350° and bake 10 to 15 minutes more, or until the cake is browned and a toothpick emerges clean. Invert the layers onto wire racks, peel off the paper, and let cool.
2 squares (2 ounces) unsweetened chocolate
1 tablespoon butter
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