All-chocolate Boston Cream Pie

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All-chocolate Boston Cream Pie

1 cup all-purpose flour

1 cup sugar

1/3 cup HERSHEY'S Cocoa

1/2 teaspoon baking soda

6 tablespoons butter or margarine, softened

1 cup milk

1 egg

1 teaspoon vanilla extract

CHOCOLATE FILLING (recipe follows)

SATINY CHOCOLATE GLAZE (recipe follows)

1. Heat oven to 350 degrees F. Grease and flour a 9-inch round baking

pan. 2. Stir together flour, sugar, cocoa and baking soda in large

bowl. Add butter, milk, egg and vanilla. Beat on low

speed of mixer until all ingredients are moistened. Beat on medium

speed 2 minutes. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center

comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool

completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers.

Place one layer on serving plate; spread filling over layer. Top with

remaining layer. 4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of

cake, allowing some to drizzle down sides. Refrigerate until serving

time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE

FILLING 1-1/2 cups light cream 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa

2 tablespoons cornstarch 1 tablespoon butter or margarine

1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan;

gradually stir in light cream. Cook over medium heat, stirring

constantly, until mixture thickens and begins to boil. Boil 1 minute,

stirring constantly; remove from heat. Stir in butter and vanilla.

Press plastic wrap directly onto surface. Cool completely. SATINY

CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine

1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup

powdered sugar

1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling.

Remove from heat; immediately stir in cocoa. With whisk, gradually

beat in powdered sugar and vanilla until smooth; cool slightly.