Fried Pies & Fireflies: Boston Creme Pie

This week we celebrated my cousin Sue's husband,

John's, birthday this week with this light and yummy cake.

Simple to make and perfect for any occasion you're celebrating! Enjoy!

Boston Creme Pie

1 box Butter Recipe Cake Mix
1 1/2 cups butter, softened
1 cup milk
4 eggs
2 tsp vanilla butternut flavoring

Mix all ingredients with mixer until combined.

Pour into 3 -- 9 inch cake pans

(I line mine with parchment paper and spray

the sides with non-stick spray).

Bake 20-25 minutes until done.

Let cool for 10 minutes and turn our on wire rack.

Let cool completely.

Filling:

3 TBSP cornstarch
1/2 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 tsp salt
2 TBSP butter, unsalted
1 tsp vanilla

In saucepan, whisk together cornstarch, sugar,

milk, eggs, cream, vanilla and salt.

I use an immersion blender to get it all smooth.

Over medium heat, bring to a boil, whisking constantly.

Reduce heat and whisk for 2 minutes.

Remove from heat and whisk in the butter.

Pour the filling in another dish and refrigerate until completely cool. When cool, spread 1/2 on bottom layer; place another cake layer on that and spread on the remaining filling.

Put top cake layer on and spread with chocolate glaze (below).

Chocolate Glaze:

6 oz fine-quality semi-sweet chocolate (I used Ghiradelli's)
3 TBSP water
2 TBSP unsalted butter
1 1/2 TBSP light corn syrup
1/4 tsp salt

You can use a metal bowl over a saucepan of simmering to melt the chocolate with water, butter, corn syrup and salt.

(I used some simmering water that I had microwaved

and put my ingredients in a little bowl with a lid.)

Stir every now and them until smooth and combined.

Pour it all over the top of the cake and drizzle some down the sides. Refrigerate a couple of hours or overnight before serving.

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The delicious ingredients: