1 1/2 tsp. vanilla
1 c. milk
2 egg whites
1/2 c. sugar
2 1/4 c. sifted flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. cooking oil
2 egg yolks

Preheat oven to 350 degrees. Prepare two 9-inch cake pans.

Add vanilla to milk, set aside. Beat egg whites to soft peaks; gradually add the 1/2 cup sugar, beating until very stiff and glossy. Sift flour, the 1 cup sugar, baking powder and salt together into another bowl. Add oil and half the milk; beat 1 minute at medium speed on mixer. Add remaining milk and egg yolks. Beat 1 minute more. Fold in egg white mixture. Pour into cake pans. Bake in 350 degree oven for 25 to 30 minutes. Cool slightly; remove from pans. Cool. Spread one layer with Custard Filling. Top with second cake layer.

CUSTARD FILLING:

Combine 1/3 cup sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch and 1/4 teaspoon salt. Gradually add 1 1/2 cups milk; mix well. Cook and stir over medium heat until thickened and boiling. Cook 2 to 3 minutes more. Beat together 1 egg and 1 egg yolk, stir a little of the hot mixture into egg; return to hot mixture. Cook and stir until mixture boils. Stir in 1 teaspoon vanilla. Cover surface with waxed paper; cool.

CHOCOLATE GLAZE:

Place 1 (1 oz.) square unsweetened chocolate and 1 tablespoon butter in small saucepan. Stir over low heat until melted. Remove from heat; add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla. Blend in enough boiling water to make soft enough to spread. Spread on cake. Eat and enjoy.