All-Chocolate Boston Cream Pie

Directions

1. Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour three (9-inch) round baking pans.
2. Prepare CAKE: Combine together flour, sugar, HERSHEY'S Cocoa and baking soda in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add butter, milk, eggs and vanilla; continue mixing on low speed just until all ingredients are moistened. Mix on medium speed 2 minutes. Evenly divide batter into each prepared pan.
3. Bake 25 to 35 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare CHOCOLATE FILLING: Using wire whisk, stir together sugar, HERSHEY'S Cocoa and cornstarch in large heavy-bottomed saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
5. Cut each cake into two thin layers. Place one layer on serving plate; evenly divide filling over each prepared cake layer. Top with remaining layer.
6. Prepare SATINY CHOCOLATE GLAZE: Heat water, butter and corn syrup in medium heavy-bottomed saucepan to boiling. Remove from heat; immediately stir in HERSHEY'S Cocoa. Using wire whisk, gradually mix in powdered sugar and vanilla until smooth; cool slightly.
7. Divide glaze, pouring evenly onto top of each cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cakes. Makes 8 servings per cake.
*If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.