Boston Cream Pie

Instructions

To make the cake:

1. Preheat oven to 350°F. Lightly grease and flour two 8” cake pans.
2. In a large bowl, combine flour, Splenda Sugar Blend, baking powder, and salt. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
3. In a small bowl, stir together eggs, milk, and vanilla extract.
4. Add ⅓ of the egg mixture to the flour mixture. Use an electric mixer to mix on low speed until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl.
5. Repeat with ⅓ more of the egg mixture, then finish with remaining egg mixture.
6. Spoon batter evenly into prepared pans.
7. Bake for 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool on wire racks.

To make the custard:

1. In a heavy saucepan, combine Splenda Sugar Blend, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
2. In a bowl, whisk egg yolks until thick and pale. Gradually whisk about ½ cup of hot custard mixture into yolks (this will temper the egg yolks and prevent curdling).
3. Whisk the egg mixture into the remaining hot custard. Cook over medium heat, whisking constantly, for about 1 minute or until mixture comes to a boil.
4. Remove from heat; whisk in vanilla extract. Transfer to a bowl and cover with plastic wrap, gently pressing onto the surface of the filling. Cool to room temperature.

To make the glaze:

1. In a small saucepan, heat whipping cream until warm (do not boil); stir in chopped chocolate. Cook over low heat, stirring constantly, until chocolate melts. Cool to room temperature

To finish the cake:

1. Spread custard filling between layers. Spread chocolate glaze evenly over top.