Boston Cream Pie

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 cup butter softened
• 1 tablespoon butter 
• 1.3 cups cake flour sifted
• 2 teaspoons cake flour 
• 3 tablespoons cornstarch 
• 2 ounces chocolate dark
• 1 large eggs 
• 0.3 cup egg substitute 
• 2 large egg whites 
• 0.5 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 0.8 cup milk 1% low-fat
• 1 cup milk 1% low-fat
• 2 tablespoons milk 1% low-fat
• 0.3 cup powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 2 teaspoons cointreau orange-flavored ( liqueur)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• microwave
• measuring cup
• serrated knife

Directions

1. Preheat oven to 35
2. To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.
3. Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk.
5. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes).
6. Add 1 teaspoon vanilla and egg, beating until well blended.
7. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
8. Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan.
9. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge.
10. Remove from pan, and cool completely on a wire rack.
11. To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick.
12. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla.
13. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.
14. To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts.
15. Add powdered sugar and liqueur, stirring with a whisk until smooth.
16. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate.
17. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down.
18. Spread glaze evenly over top cake layer.