Boston Cream Pie

Directions

1. 1
   MAKE CAKE
2. 2
   preheat oven to 350
3. 3
   Grease and flour two 9 by 2 inch cake pans.
4. 4
   Mix together, flour, baking powder, bakng soda and salt.
5. 5
   Beat the butter until creamy, add sugar and beat 3 minutes until light and creamy, add eggs and vanilla.
6. 6
   Add the flour mixture alternating with buttermilk on low spead do not overmix.
7. 7
   Divide batter in cake pans, bake 30 to 35 minutes until toothpick comes ot clean.
8. 8
   Cool 10 minutes on rack in pans.Run a small sharp knife around edges of pan and cool completely before filling.
9. 9
   FOR FILLING
10. 10
    In a large bowl combine sugar,flour, cornstarch and egg yolks,beat on high speed 2 minutes until thickened.
11. 11
    Meanwhile in a saucepan heat milk to a simmer, gradually pour one third of hot milk into egg mixture whisking to combine,scrape the egg mixture into saucpan with remaing milk, whisking constantly scraping sides of pan to keep smooth.Cook over low to medium heat just until it begns to thicken and bubble, cook 60 seconds more.
12. 12
    Remove from heat, add vanilla pour into bowl and cover surface with parchment paper to prevent a skin from forming Let cool then chill until cold.
13. 13
    This can be made up to two days in advance.
14. 14
    FOR CHOCOLATE LAZE
15. 15
    Heat cream to a simmer, remove from heat add chocolate chips, let sit a minute then stir until smooth
16. 16
    TO ASSEMBLE
17. 17
    Spread cold pastry cream between layers of cooled cake.
18. 18
    Pour lukewarm glaze over top having some drip down sides,sprinkle top with white chocolate shavings.