Boston Creme Pie

Vanilla Cake for one 9” round Cake
1 1/3 Cup Cake Flour
1 ¼ Tsp. Baking Powder
¼ Tsp. Salt
1/8 Tsp. Baking Soda, a pinch
8 Tbsp. Butter, 1 stick, room temp.
1 Cup Sugar
2 large Eggs
2 Tsp. Vanilla Extract
½ Cup Buttermilk
Measure out Flour, salt, soda, powder in bowl.  Whisk lightly.
In mixer cream butter and sugar.  Add one egg at a time, beating like 1 minute each.   Your mixture will be a light yellow color.
Mix in Vanilla.
Add alternately flour, buttermilk, flour, buttermilk ending with flour.
If you do not have any buttermilk, just take milk and add 1 tsp. of white vinegar. 
After all ingredients are incorporated, beat on medium for 2 minutes.
Prepare your pan with Crisco and flour, and a round disc of either Wax paper or Parchment paper.   This will make it easy to get cake out of pan.
Let Cake cool completely, cut in half, I like the bottom a little thicker than the top.
Pile on your cream, put top on and pour the following over:
¼ Cup Heavy Cream
¾ Cup Chocolate Chips
2 Tbsp. Butter
Heat cream and butter, pour over chocolate chips which are in a heat proof bowl, mix until it is all melted.   Dump over cake, letting it run over the edges.
I think this dessert has been forgotten.   Hope it brings back memories like it did for me.

This cake is good for about 3-4 days in refrigerator.
Keep Smiling!!!