Skinny Boston Cream Pie

To Prepare Vanilla Pastry Cream:

Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook for one minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat, stirring constantly, one minute or until thickened. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface of pastry cream, and chill for at least three hours.

To Prepare Cake:

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Set aside.

Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add egg yolk; beat well. Combine flour, baking powder, and salt; add to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed until blended after each addition. Stir in vanilla.

Beat egg whites at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan.

Bake at 350 degrees F for 35 minutes or until cake springs back when touched in center. Cool in pan five minutes on a wire rack, and remove from pan. Peel off wax paper; cool completely on wire rack.

To Prepare Chocolate Glaze:

Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Set aside.

Assembly:

Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill one hour or until glaze is set.