Boston Cream Pie

Boston cream Pie:
• Sour cream Pound cake:
o 1 cup butter
o 2 cups sugar
o 4 eggs lightly beaten
o 1 tsp vanilla essence
o 2 ½ cups self raising flour
o 1 cup sour cream
• About 2 cups Readymade custard
• Chocolate Galze:
o About 2 tbls butter
o About half a cup of milk
o About 1 cup chopped chocolate
Method:
Boston Cream Pie is a sponge or pound cake with custard in the middle covered by a chocolate glaze. I prefer to use the sour cream pound cake recipe, you can also use the home made custard using egg yolks but the readymade custard (powdered custard that is mixed with milk) is much easier to use.
Sour Cream Pound Cake:
Preheat Oven, brush your cake tin with oil and dust it with flour. Using electric beaters, beat butter and sugar in the bowl until light and creamy, add eggs gradually, beating well after each addition. Add vanilla and beat until combined. Transfer mixture to large mixing bowl, using a metal spoon fold in the flour and cream. Stir until just combined and mixture is smooth. Spoon mixture into prepared tin and bake for about 30 minutes or until skewer comes out clean.
Chocolate glaze:
In a water bath, melt the chocolate with the butter and milk until you get a sauce.

To assemble cut the cake in half (be sure to half the cake when it is completely cooled) and place one layer on the serving plate, spread the custard then place the second layer on top. Pour the chocolate sauce on top of it and spread evenly on the sides. Leave it cool until the chocolate sets.