Boston Cream Pie

2 eggs (separated)
1/2 cup sugar
2 1/4 cups sifted cake flour
1 cup sugar
3 tsp baking powder
1 tsp. salt
1/3 cup salad oil
1 cup milk (divided)
1 1/2 tsp. vanilla

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating
until very stiff peaks form. Sift together remaining dry ingredients into
another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at
medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl.
Gently fold egg white mixture in. Bake in greased and lightly floured
9-inch cake pans in moderate oven (350F) for about 20 minutes or till
done. Cool 10 minutes and remove from pans. Cool completely.
Fill with cream filling and frost with chocolate glaze.

Cream Filling -

1/3 cup sugar
3 Tbsp. flour
1/4 tsp. salt
1 1/4 cups milk
1 beaten egg
1 Tbsp. butter
1 tsp. vanilla

In saucepan, combine sugar, flour, and salt. Gradually add milk and
mix well. Cook over medium heat til misture thickens and boils, stirring
constantly. Cook and stir 2 more minutes. Very gradually add the hot
mixture into the egg and then return to saucepan. Cook and stir until
mixture just boils again. Stir in butter and vanilla. Cover with waxed
paper and cool.

Chocolate Glaze -

1 1/2 1-ounce squares unsweetened chocolate
2 Tbsp. butter
1 1/2 cups sifted powdered sugar
1 tsp. vanilla
3 Tbsp. boiling water
2-3 tsp. water

Melt chocolate and butter over low heat, stirring constantly. Remove
from heat. Stir in powdered sugar and vanilla until crumbly. Blend
in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to
form medium glaze of pouring consistancy. Pour quickly over top of
cake and spread evenly over top and sides.