1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
Cream filling (below)
Chocolate glaze (below)

Cream shortening, sugar, eggs and vanilla in large mixer bowl. Combine flour, baking powder and salt; add alternately with milks to creamed mixture. Pour batter into one greased and floured 9 inch layer pan. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Prepare cream filling. Slice cake horizontally into two thin layers. Spread filling on one layer; top with remaining layer. Prepare chocolate glaze. Pour onto top of cake, allowing some to drizzle down sides. Chill before serving.

CREAM FILLING:

1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. milk
2 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. vanilla

Combine sugar, cornstarch, milk and egg yolks in saucepan. Cook and stir over medium heat until mixture boils, boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cool; chill slightly.

CHOCOLATE GLAZE: Combine 3 tablespoons water and 2 tablespoons butter in small saucepan. Bring to full boil; remove from heat and immediately stir in 3 tablespoons Hershey's cocoa. Beat in 1 cup confectioners sugar and 1/2 teaspoon vanilla until smooth (whisk if necessary). Cool slightly.