3 tbsp. butter
2 oz. cocoa
1/2 tsp. vanilla
1 1/2 c. powdered sugar
2 tbsp. water
Cake: Mix cake as directed on package. Cool (can use 2 round cake pans). Cut them horizontally. Put cream in between layers. Top with chocolate glaze. Keep refrigerated.
French Cream Center: Mix cornstarch and milk until smooth. Cook over low heat and stir constantly until thick. Let cool completely. Combine Crisco, butter, sugar and vanilla. Mix on high speed for 4 minutes until light and fluffy. Add cooled mixture and beat 4 more minutes. Refrigerate until ready to use.
Glaze: Melt butter and cocoa. Mix together with powdered sugar and vanilla. Add 1 tablespoon powder, then the other tablespoon water. Mix until smooth and pour over cake. Let glaze run down sides of cake.
