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Boston Creme Pie
CAKE: 1 1/3 c. flour 3/4 c. sugar 2 tsp. baking powder 1/2 tsp. Salt 1/4 c. shortening 2/3 c. milk 1 egg 1 tsp. Vanilla FILLING 1 (3 1/2 oz.) pkg. instant vanilla pudding 1 3/4 c. milk GLAZE 2 (2 oz.) squares semi sweet or unsweetened chocolate 1/4 c. butter or margarine 3 tbsp. milk 2 c. confectioners' sugar 1/8 tsp. Salt 1/2 tsp. Vanilla
Instructions
Preheat oven to 350 degrees. CAKE: Grease and flour 9" layer pan. Combine flour, sugar, baking powder and salt in large mixing bowl. Add shortening and milk. Blend well at low speed for 1 1/2 minutes. Add egg and vanilla extract; continue beating 1 1/2 minutes at low speed. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Split in half.
FILLING: Follow directions on package for pudding decreasing milk to 1 3/4 cups. Let thicken slightly. Spread on bottom layer.
GLAZE: Melt chocolate. Blend in margarine and milk. Add sugar, salt and vanilla, blend until smooth. If necessary thin with a few drops of milk. Frost top with glaze, allowing to drip down sides.
Refrigerate until serving time. 6 servings.
