Chocolate Boston Cream Pie

Heat oven to 350 degrees F. Grease and flour one 9-inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in a large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Then beat on medium speed for another 2 minutes.

Pour batter into prepared pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Cool completely.

Prepare chocolate filling (see below).

Cut cake into two thin layers. Place one layer on a serving plate. Spread filling over layer. Top with remaining layer.

Prepare satiny chocolate glaze (see below). Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover and refrigerate leftover cake.

For Chocolate Filling: Stir together sugar, cocoa and cornstarch in a medium bowl. Gradually stir in light cream. Cook over medium heat, stirring constantly until mixture thickens and begins to boil.

Boil for 1 minute, stirring constantly, then remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

For Satiny Chocolate Glaze: Heat water, butter and corn syrup in a small saucepan to boiling. Remove from heat, then immediately stir in cocoa. With a whisk, gradually beat in powdered sugar and vanilla until smooth. Cool slightly before using.