Bake one chocolate cake in a 9x13 inch pan. Cool. (Or a chocolate cake from scratch.)

TOPPING NO. 1:

5 tbsp. flour
1/2 c. butter
1 c. Crisco
1 1/4 c. milk
1 c. sugar

Mix flour and milk in saucepan. Cook until thick, stirring constantly. Cool. Cream together sugar, butter and Crisco. Add flour mixture and beat well. Spread over cooled cake.

TOPPING NO. 2:

1/2 c. butter
3 tbsp. chocolate
3 1/2 tbsp. hot water
1 tsp. vanilla
1 1/4 to 1 1/4 c. confectioners' sugar

Blend well and pour over first topping and refrigerate.