Boston Cream Pie

Ingredients
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract

Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir  egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.

Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.

In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.

In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.

Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.

Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.