Boston Cream Pie

Ingredients
Cakes


 * 1/2 cup butter
 * 2 1/2 cups flour
 * 3 tsp baking powder
 * Salt
 * 1 1/2 cups sugar
 * 3/4 cup plus 2 tbsp milk
 * 1 tsp vanilla
 * 2 eggs
 * Icing sugar

Cream Filling


 * 1/2 cup sugar
 * 2 1/2 tbsp cornstarch
 * Salt
 * 1 1/2 cups milk
 * 2 egg yolks, beaten
 * 1 tsp vanilla

Steps
For the cakes

Beat butter and sugar until fluffy. Add dry ingredients. Mix until incorporated. Add 3/4 cup milk and vanilla. Mix for 2 minutes. Add eggs and remaining milk. Mix for 1 more minute. Pour into 2 9" rounds with parchment paper circles in the bottoms or greased with Pam. Bake at 375° for 20-25 minutes. Remove from pans and cool.

For the filling

Mix sugar, cornstarch and salt in saucepan. Add 1/2 cup milk and mix until smooth. Add remaining milk and cook until smooth and thickened, stirring constantly. Stir some hot sugar-milk mixture carefully into the beaten egg yolks to temper. Add yolks to saucepan and return to heat. Cook 2 minutes longer. Remove from heat, then add vanilla.

Assembly

Put one cake upside-down on the serving plate. Spread filling on the cake and then put the second one on top of the filling, right side up.