Instructions: Ds Salt 1 Egg; slightly beaten 1/2 ts Vanilla 2 tb Butter or regular margarine 1 oz Unsweetened chocolate 2 tb Light cream or milk 1 1/4 c Confectioners sugar; sifted 1/2 ts Vanilla Sift together 1 1/4 cups flour, baking powder, and 1/4 teaspoon salt.

Cream 1/3 cup butter in small mixer bowl; gradually beat in 3/4 cups sugar. Beat in 2 eggs, one at a time, beating well after each addition.

Beat until mixture is light and fluffy. Beat in 1 teaspoon vanilla. Stir in dry ingredients by hand alternately with milk. Spread in 2 greased and paper-lined 8" layer cake pans.

Bake in 375 oven 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool thoroughly.

Meanwhile, scald 1 cup light cream. Combine 1/4 cup sugar, 3 tablespoons flour, and dash of salt in double boiler top. Gradually stir in scalded cream. Slowly stir hot mixture into 1 beaten egg. Cook over boiling water, stirring constantly, until mixture thickens. Remove from heat and stir in 1/2 teaspoon vanilla. Cool custard thoroughly.

To make frosting, combine 2 tablespoons butter, chocolate, and 2 tablespoons cream in small saucepan. Cook over medium heat until butter and chocolate are melted. Remove from heat. Add sugar and vanilla; beat until smooth and of spreading consistency.

To assemble Boston Chocolate Cream Pie, spread cooled filling between cooled cake layers. Spread chocolate frostign over top of pie. Refrigerate until serving time.

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