Make chocolate cake as directed, except use milk instead of water. Divide into two 9 x 13 inch pans. Bake 18-20 minutes. Cool. Cook until thick, like custard and cool well, 1 1/2 cups milk and 5 tablespoons flour.

In large bowl, cream 1 cup Crisco, 1/2 cup butter, 1 cup white sugar and cooled custard and 1 teaspoon vanilla. Beat 8 minutes. Spread evenly on the 2 cakes. Cool in refrigerator or freezer.

FROSTING:

1 c. brown sugar
1 c. white sugar
1/2 c. butter
1/2 c. milk

Start on low heat until sugar melts. Boil 2 minutes. Add 1 cup chocolate chips and 1 teaspoon vanilla. Beat 2 minutes and frost cakes. Keep refrigerated or freeze.