Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Shortening |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1¼ cup | All-purpose flour |
| 1½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Milk |
| ⅓ cup | Sugar |
| 1 tablespoon | Cornstarch |
| 1½ cup | Milk |
| 2 \N | Egg yolks; slightly beaten |
| 1 tablespoon | Butter |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Water |
| 2 tablespoons | Butter |
| 3 tablespoons | Cocoa |
| 1 cup | Confectioners sugar |
| ½ teaspoon | Vanilla |
CAKE
FILLING
GLAZE
Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well greased and floured 9-inch layer pan. Bake 30 to 35 minutes or until done. Cool 10 minutes; remove from pan. Cool completely. Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread filling onto one cake layer; top with remaining layer. Glaze: In small saucepan combine water and butter. Bring to a full boil; remove from heat and immediately stir in cocoa. Beat in confectioners sugar and vanilla (whisk if necessary) until smooth; cool slightly. Pour onto top of cake, allowing some to drizzle down sides. Chill. Garnish with whipped cream or nuts if desired.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998