• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
For the Cream Filling:
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
For the Chocolate Glaze:
• 4 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
Directions:
. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. 
. In a bowl, combine the flour, baking powder, and salt. Set aside.
. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
. Beat in the eggs one at a time, then stir in the vanilla extract.
. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
. Divide the batter evenly between the prepared pans.
. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
. While the cakes cool, prepare the cream filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
. Once the cakes are completely cooled, spread the cream filling on top of one cake layer. Place the other layer on top.
. For the chocolate glaze, heat the chocolate, heavy cream, and butter in a saucepan over low heat, stirring until smooth. Pour the glaze over the cake, allowing it to drip down the sides.
. Chill the Boston Cream Pie for at least 1 hour before serving. Enjoy your slice of heaven!
