Boston Creme Pie

Sift the cake flour, 1.25 cups sugar, baking powder, and 1 teaspoon salt into a mixing bowl.

Add 1/3 cup shortening, 1 cup milk, and 1 teaspoon vanilla extract to the dry ingredients. Beat for 2 minutes at medium speed.

Add the unbeaten egg; beat for 2 minutes more.

Pour the batter into two greased 9-inch cake pans. Bake at 350 degrees F for 25-30 minutes.

Cool the baked cakes completely on racks.

For the Custard Creme Filling: In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons cornstarch, and 1 dash salt. Gradually add 1 cup scalded milk.

Cook slowly, stirring constantly, until the mixture thickens, about 10-15 minutes.

Add about 1/2 cup of the hot mixture to the slightly beaten eggs and blend well.

Carefully combine both mixtures and cook for about 3 minutes, stirring constantly.

Remove from heat; blend in 1 tablespoon butter and 1 teaspoon vanilla extract. Cool the custard.

For the Chocolate Icing (Optional): In a separate bowl, blend together 2 tablespoons butter or shortening, 2 squares melted unsweetened chocolate, 1/2 teaspoon vanilla extract, and a dash of salt.

Add 2 1/4 cups sifted confectioners' sugar alternately with 1/4 to 1/3 cup milk; beat until smooth. If a thinner icing is desired, add a little more milk.

To assemble: Spread the cooled custard creme filling evenly over the bottom cake layer and cover with the top cake layer.

Dust the assembled pie with confectioners' sugar or spread with the prepared chocolate frosting.