Boston creme cake

Yield: 1 cake

Measure Ingredient
¾ cup C and H Granulated Sugar
¼ cup Shortening
1 Egg
1 cup All-purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
¼ cup Chocolate pieces
1 tablespoon Butter or margarine
½ cup C and H Powdered Sugar
½ cup Milk
½ teaspoon Vanilla
2 cups Prepared vanilla pudding (package, frozen, or homemade) (unsifted)
1½ tablespoon Milk

CHOCOLATE GLAZE

Cream together sugar and shortening until light and fluffy. Beat in egg. Combine flour, baking powder and salt and add alternately with milk and vanilla to creamed mixture. Pour into greased and floured 9-inch round cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool on rack. When cold, cut cake into two layers.

Spread bottom layer with pudding. Top with second layer. Pour Chocolate Glaze over top allowing some drizzle down sides.

Chocolate Glaze: Melt ¼ cup chocolate pieces with one tablespoon butter or margarine. Remove from heat and stir in ½ cup unsifted C and H Powdered Sugar alternately with 1½ tablespoons milk. Makes 6 to 8 servings.

Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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