1 chocolate cake mix, mixed as directed on box

CREAM FILLING:

1 stick butter
1/2 c. Crisco
1 c. sugar
3 tbsp. flour
1 tsp. vanilla
2/3 c. milk

FROSTING:

1 stick butter
3/4 c. cocoa
1 egg
1 tsp. vanilla
1 c. powdered sugar
2 1/2 tsp. hot water

Pour cake batter into 15x10 inch jelly roll pan. Bake at 350 degrees for 20 minutes. Cool.

FILLING: Beat butter, Crisco and sugar well. Add flour, vanilla and milk. Beat until smooth and fluffy. Spread over cake and refrigerate 1 hour. Roll up like Ho-Ho.

FROSTING: Beat all ingredients until smooth. Spread over cake while icing is still warm. Refrigerate cake.

OPTIONAL: May bake cake in 3 round cake pans. Put layers together with cream filling and frost with rest of cream filling. Spread chocolate frosting over whole cake.