Mix Swiss chocolate cake mix as directed on package. (Use Swiss chocolate only.) Bake in a 9"x13" pan; let cool; cut in half lengthwise. 1 c. milk 1 stick butter Dash salt 1/2 c. Crisco 1 c. white sugar 1 tsp. vanilla

Mix flour, milk and salt until smooth. Cook over low heat and stir constantly until thick. Chill thoroughly.

Combine Crisco, butter, sugar and vanilla. Mix for 4 minutes until light and fluffy. Add chilled mixture and beat 4 minutes more. Refrigerate until ready to use.

Spread French cream over top of first half of cake and cover with other half of cake. Top with Chocolate Glaze. Keeps best in refrigerator.

3 tbsp. cocoa
1/2 stick butter
1 1/2 c. powdered sugar
1/4 c. hot milk

Mix together using a little more powdered sugar if needed and top cake.