Prepare your favorite sponge cake in 9 inch round layer cake pan. Remove cooled sponge cake from pan; split into 2 even layers. Place bottom layer, cut side up, on a serving plate. Spread with cooled cream filling. Top with remaining layer, cut side down. Spread chocolate glaze over top of the sponge cake. Refrigerate if not serving immediately. Makes 10 to 12 servings.

CREAM FILLING:

1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
4 egg yolks, slightly beaten
1/2 tsp. vanilla

In 1 quart saucepan, combine sugar, cornstarch and salt. Gradually add milk. Over medium low heat, bring mixture to a boil and boil for 1 minute; gradually stir half of hot mixture into egg yolks, return to hot mixture. Over medium low heat, bring mixture to a boil and boil for 1 minute; stir constantly. Remove from heat. Add vanilla. Let cool thoroughly.

CHOCOLATE GLAZE:

2 tbsp. butter
1 sq. unsweetened chocolate
1 c. sifted confectioners sugar
2 tbsp. boiling water

In 1 quart saucepan, melt butter and chocolate over low heat. Remove from heat. Let cool. Add sugar and boiling; beat just until smooth and well combined.