1 package chocolate cake mix

FLOUR MIXTURE:

5 tbsp. flour
1 1/4 cups milk

WHITE CREAM MIXURE:

1 cup sugar
1/2 cup Crisco
1 stick butter, softened
1 tsp. vanilla

CHOCOLATE ICING:

1 stick butter, melted and cooled
1 egg, beaten
1 tsp. vanilla
1 package pre-melted chocolate
1 tbsp. hot water
3 cups powdered sugar

Bake chocolate cake as directed on package in an 18 x 14 inch pan.

Refrigerate cake when done. For white cream icing, mix flour and milk together and cook until thick, stirring constantly, cool. Cream the sugar, Crisco, butter and vanilla together well and combine with flour mixture.

Spread on cooled (refrigerated) cake. Place cake back in the refrigerator while you complete the next step. Combine all chocolate icing ingredients together in a bowl and blend well. Spread on top of white cream mixture.

Refrigerate entire cake.

Makes 10 servings.