For the Cake:
1/2 cup(s) (1 stick) Butter, softened
1 cup(s) Sugar
2 large Eggs
2 large Egg Yolks
1 teaspoon(s) Vanilla Extract
1 1/4 cup(s) Cake Flour
1 1/2 teaspoon(s) Baking Powder
1/4 teaspoon(s) Salt
1/2 cup(s) Milk
1 Recipe Vanilla Bean Pudding Chocolate Glaze (recipe follows)
VANILLA BEAN PUDDING FOR BOSTON CREAM PIE
3/4 cup Milk
1 cup Cream
1 Vanilla Bean
3 Egg Yolks
2 tablespoon Cornstarch
1/2 cup(s) Sugar
1/4 teaspoon Salt
1/2 teaspoon Vanilla Extract
1 1/2 teaspoon Butter
1/4 cup Whipped Cream (Optional)
Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover. Chill and serve with whipped cream, if desired.
For the Glaze:
2 tablespoons butter
2 ounces unsweetened chocolate
2 tablespoons boiling water
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan.
Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
Stir the cake flour, baking powder, and salt together using a whisk.
Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.
For the Glaze:
In a mixing bowl over simmering water melt the butter and chocolate together. Beat in the boiling water, confectioners’ sugar, salt, and vanilla.
This will be enough glaze for a bundt cake sized dessert.