Boston Cream Pie

Cakes:

Preheat oven to 375°F. Grease and flour two 9-inch round cake pans.

Sift the flour, baking powder and salt together and set aside.

In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract.

Add the flour mixture alternately with the half-and-half in 3 additions, beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

Bake at 375°F for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Filling:

Heat 3/4 cup of the half-and-half over medium heat until bubbles begin to form around the edge of the pan. Immediately add the 1/4 cup of sugar and the salt, stirring until dissolved. Remove the pan from the heat.

In a small bowl, combine 1/4 cup of the half-and-half with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs.

Add the hot cream mixture in a thin stream, whisking constnatly. Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 3/4 teaspoon vanilla and allow to cool to room temperature.

Chocolate frosting:

In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the half-and-half in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

To assemble cake:

Spread the cooled filling over one of the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top, allowing it to spill down the sides.