1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (4 serving size) chocolate flavor pudding mix (not instant)
1 c. water
3 eggs plus 1 egg yolk
1 (1 oz.) square unsweetened chocolate
2 2/3 c. all-purpose flour
1 tbsp. baking powder
1 1/3 c. sugar
1/2 c. Crisco shortening
2 tsp. vanilla
1 c. milk
1 c. (1/2 pt.) whipping cream, stiffly whipped

Preheat oven to 350 degrees. In medium saucepan, combine sweetened condensed milk, water, pudding mix and 1 egg yolk; mix well. Add chocolate. Over medium heat, cook and stir until mixture boils and thickens. Cool 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours. Meanwhile, combine flour and baking powder. In large bowl, beat sugar, shortening and vanilla until well blended. Add 3 eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well. Spread into 2 well-greased and floured 9-inch round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fold whipped cream into chocolate mixture. Place 1 cake layer on serving plate; gently top with half the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frozen or chilled. Store, covered, in freezer or refrigerator.