Directions: |
Directions:Pre-heat oven to 350°F. Grease and flour one 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake in oven for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
CHOCOLATE FILLING:
Stir together 1/2 cup sugar,1/4 cup cocoa and 2 tablespoons cornstarch in medium saucepan; gradually stir in1 & 1/2 cups light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Press plastic wrap directly onto surface. Cool completely.
SATINY CHOCOLATE GLAZE:
Heat 2 tablespoons water, 1 tablespoon butter and 1 tablespoon corn syrup in small saucepan to boiling. Remove from heat; immediately stir in 2 tablespoons cocoa. With whisk, gradually beat in 3/4 cup powdered sugar and 1/2 teaspoon vanilla until smooth; cool slightly |
This recipe for All-Chocolate Boston Cream Pie is from