Bake and cool 9 x 13 inch chocolate box cake.

FILLING:

4 tbsp. cornstarch
1 1/4 c. milk

Cook low until thick - cool thoroughly. Beat; 1 cup granulated sugar, 1/2 cup Crisco and 1/2 cup butter. Beat until light and fluffy. Add corn starch mixture and beat until fluffy and smooth. Beat in 1 teaspoon vanilla (use glass bowl). Spread over cooled cake.

TOPPING:

1 stick butter
3 oz. unsweetened Baker's chocolate (melted)

Beat butter and chocolate with 1 egg. Add 2 tablespoons hot water, 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla. Pour over white frosting. Refrigerate.