Bake a cake in two seven-inch or eight-inch layer cake tins using a  cake mix, a one-egg cake or golden layer cake recipe; or use the following recipe for Boston Favorite Cake.

Ingredients:
1-3/4 cups flour (if using all purpose flour, decrease the amount by 2 tablespoons)
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1/3 cup butter
1/2 teaspoon vanilla
2 egg yolks
1/2 cup milk
2 egg whites

Preheat the oven to 375 degrees for the cake layers.  Sift together the flour, salt and baking powder in a bowl. In a separate bowl, cream the butter. Add the vanilla and gradually beat in the sugar.  Beat this till fluffy.  Next, beat
in 2 egg yolks and stir in 1/2 a cup of the flour mixture.  Stir in 1/4 cup of milk and then add 1/2 cup of the flour mixture and another 1/4 cup of milk.  Mix.  Add the rest of the flour mixture and beat just enough to blend well. In a separate bowl, beat the 2 egg whites until they stand up in soft peaks.  Fold the egg whites into the batter.  Spoon the batter into 2 7 or 8 inch cake pans (round)  Bake the layers 20-30 minutes at
375 degrees. 

Please note: if you are using an electric mixer or beater, do not  separate the eggs.  Add to the creamed butter and sugar one at a time, beating well.

Put together the cream pie:
Put the layers together with whipped cream, cream filling or rich cream filling.  Sprinkle the cop with confectioner's sugar or spread with chocolate frosting.

Ingredients:
1/2 cup sugar
3 tablespoons flour or 1 tablespoon cornstarch
few grains salt
1 cup milk
1 egg or 2 egg yolks (slightly beaten)

In a small heavy pan, put the sugar, flour and salt.  Stir in milk. Mix a cook over low heat until the mixture thickens (about 5 minutes) Add the 1 egg or 2 egg yolks and mix.  Cook and stir for 3 minutes more.  Chill and Flavor.

Recipe for the Chocolate Frosting:

Ingredients:
2 ounces unsweetened chocolate
1 tablespoon butter
1/2 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla

Place the chocolate, butter and milk in the top of a double boiler. Cook on medium low until the chocolate melts.  Stir Well.  Take off the heat and let stand until lukewarm.  Stir in the sugar and vanilla. Beat until thick enough to spread.

This Boston Cream Pie was submitted by Rose Kennedy!
It was taken from the cookbook "Cook Book-Favorite Recipes of the Ladies of St. Francis Xavier Parish Guild"
Published in 1969.