Boston Cream Pie

Directions

1. 1
   Beat egg whites until soft peaks form.
2. 2
   Gradually add 1/2 cup sugar, beating until very stiff peaks form.
3. 3
   Sift together remaining dry ingredients into another bowl.
4. 4
   Add oil, half the milk and vanilla.
5. 5
   Beat 1 minute at medium speed.
6. 6
   Add remaining milk and egg yolks.
7. 7
   Beat 1 minute, scrape bowl.
8. 8
   Gently fold in egg whites.
9. 9
   Bake in two greased 9x 1.5-inch round pans in 350F oven for 25 minutes.
10. 10
    Cool 10 minutes and then remove from pans.
11. 11
    Cool completely.
12. 12
    Fill with cream filling.
13. 13
    Frost with Chocolate Glaze.
14. 14
    French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt.
15. 15
    Gradually stir in milk.
16. 16
    Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
17. 17
    Stir a little of hot mixture into egg yolk; return to hot mixture.
18. 18
    Cook and stir until mixture just boils.
19. 19
    Add vanilla; cool.
20. 20
    Beat until smooth; fold in whipped cream.
21. 21
    Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
22. 22
    Remove from heat.
23. 23
    Stir in confectioners' sugar and vanilla until crumbly.
24. 24
    Blend in 3 tablespoons boiling water.
25. 25
    Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
26. 26
    Pour quickly over top of cake; spread glaze evenly over top and sides.