Boston Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 4 eggs
• 1 cup sugar
• 1 lemon, zest of
• 1 teaspoon vanilla
• 1/4 cup melted butter
• 1 cup flour
• 2 cups milk
• 1 cup sugar
• 4 egg yolks
• 1 tablespoon flour
• 1 teaspoon cornstarch
• 1 teaspoon vanilla
• 1 lb cream cheese
• 1 1/2 cups confectioners' sugar
• 2 ounces semisweet chocolate

Recipe

• 1 preheat oven to 350°f butter and flour 2 9" cake pans.
• 2 beat eggs and sugar together in top of a double boiler until light and fluffy. transfer to bowl of stand mixer; beat at medium until cool. add lemon zest, vanilla and butter. add flour 1/3 cup at a time, beating until well mixed. pour into prepared pans and bake 40 min or until a toothpick inserted in the center comes out clean.
• 3 meanwhile, heat milk in a saucepan. in a bowl, beat sugar, egg yolks, flour and cornstarch. add hot milk a few spoonfuls at a time, beating constantly, until about 1/3 of it has been added, after which the contents of the bowl can be added to the saucepan with the vanilla. cook over medium-low heat until thickened, stirring constantly. transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
• 4 trim cake layers so they are level. pour filling on bottom layer, and position top layer over the filling.
• 5 chop chocolate coarsely and place in a microwave safe bowl. microwave chocolate at 50% (medium) in 30 second increments, stirring after each, until fully melted. beat cream cheese in mixer at medium speed until soft; reduce speed to low and add confectioner's sugar and chocolate. beat until smooth, glossy and fully mixed. spread topping over the top of the cake - do not frost sides. keep refrigerated until ready to serve.