Boston Cream Sponge Cake

Name: Boston Cream Sponge Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-16 servings.
Ingredients: 5 eggs; 1 cup sugar; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; CUSTARD:; 3/4 cup sugar; 2 tablespoons cornstarch; 1-1/2 cups 2% milk; 6 egg yolks, lightly beaten; 1 teaspoon vanilla extract; 1/2 cup butter, softened; CHOCOLATE FROSTING:; 2 tablespoons butter, softened; 1 ounce unsweetened chocolate, melted and cooled; 1 cup confectioners' sugar; 3 tablespoons heavy whipping cream; 1 teaspoon vanilla extract

I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas

Ingredients

5 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
CUSTARD:
3/4 cup sugar
2 tablespoons cornstarch
1-1/2 cups 2% milk
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 ounce unsweetened chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely.
In a large bowl, cream butter until light and fluffy. Gradually beat in custard.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer.
In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.