Boston Cream Pie

Ingredients

80g margarine
150g sugar
3 eggs
1 tsp vanilla essence
250g self raising flour
1/2 cup water

Filling

280mls double/whipping cream

Topping

100g chocolate chips

3 tbsps margarine

3 tbsps water

1/2 cup icing sugar

Method

Preheat the oven to 180C. Grease and line 2 cake tins.

Cream together the margarine and sugar in a large bowl.

Beat in the eggs and vanilla essence.

Mix in half of the flour, then half of the water. Add the rest of the flour and water, and mix together.
Pour half of the mixture into each of the tins and bake for 20-25 minutes.

Whisk the cream with a bit of sugar, until stiff.

In a saucepan on low heat, melt together the ingredients for the topping until smooth.

When the cakes are cool, remove one from the tin and place on a plate. Spread the cream over it (not too much round the edges), then place the second cake on top. Pour the chocolate mixture over the top and leave in the fridge until it sets.