Boston Cream Pie

Directions

1. Mix cake mix and ingredients on box and bake as directed on box in one 9″ round cake pan. After cake has come out of the oven and cooled, turn out of pan onto a cutting surface. With a serrated knife, slice horizontally through the cake and make two pieces.
2. To make sauce – In a saucepan, stir 1/3 cup sugar, cornstarch and salt until mixed.
3. In a separate bowl, add egg yolks, 1 1/2 cups milk. Whisk until eggs are combined. Gradually stir egg mixture into sugar mixture in saucepan.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and stir in 2 tsp vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours.
5. For chocolate icing – melt butter and chocolate in microwave. Set microwave to 30 seconds, stir and put back into microwave for another 30 seconds until chocolate is melted.
6. Stir in powdered sugar and vanilla until combined. Add water if needed to make a pouring consistency.
7. To assemble: Cut cake through the middle with a long handle knife. On a serving plate, place bottom layer with the cut side up. Spread cooled filling over bottom layer. Top with top of cake, cut side down. Spread glaze over top of cake, letting some of glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remining cake covered in the refrigerator.