Boston Cream Pie

Given that the recipe is from Cooking Light, I had to make a few adjustments, like using butter instead of margarine. Basically though, this is the same recipe, and it sort of shocks me that a publication with "light" in the title would claim this, because it tastes nothing short of decadent.

3 tablespoons butter
½ cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 ½ cups sifted cake flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup milk
2 large egg whites
3 tablespoons sugar

Vanilla Pastry Cream
1 large egg, lightly beaten
1/3  cup sugar
2 ½ tablespoons cornstarch
1 ¼ cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract

Chocolate Glaze
1/3 cup semis-sweet chocolate chips
1 tablespoon maple syrup
2  tablespoons water
1 teaspoon butter

To make the Vanilla Pastry Cream: Combine sugar and cornstarch in a saucepan. Gradually add milk to saucepan, whisking until blended. Bring to a boil over medium heat. Stirring constantly, cook for 1 minute or until mixture just begins to thicken. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg – this will temper the egg and prevent it from scrambling. Once mixed together, add egg mixture back to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat and stir in vanilla and butter. Pour mixture into a bowl; place plastic wrap on surface, and chill for at least 1 hour or overnight.

To make the Chocolate Glaze: Combine all ingredients in the top of a double boiler. Cook over medium heat, stirring constantly until chocolate is melted. Allow to cool slightly before pouring over cake.

Meanwhile, Butter the bottom of a 9-inch round cake pan. Dust with flour and set aside.

Beat 1/2 cup sugar and margarine in a medium bowl at medium speed of a mixer until well-blended. Add vanilla and egg yolk, and beat well. In a separate bowl, sift together cups flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Set aside.

Beat egg whites at high speed until foamy. Gradually add 3 tablespoons sugar, beating eggs until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Allow to cool completely either on the rack or in a refrigerator.

Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread vanilla pastry cream evenly over bottom layer; top with remaining cake layer. Spread chocolate glaze evenly over top. Chill 1 hour or until glaze is set.