1 devil's food cake
1 1/2 c. milk
10 tbsp. flour
1 c. Crisco
2 c. sugar
1 c. butter
2 tbsp. vanilla

ICING:

6 tbsp. cocoa
1 beaten egg
1 c. butter
1 tbsp. vanilla
2 1/2 tbsp. hot water
3 c. powdered sugar

Prepare devil's food cake mix as directed on the box. Bake in a cookie sheet or 9x13 inch pan.

BUTTER CREAM CENTER, STEP 1:

Using medium saucepan, gradually add milk to flour until blended. Heat over low heat until mixture thickens, stirring constantly. Set aside to cool.

STEP 2:

Using mixer, beat butter, Crisco and vanilla until smooth; add sugar gradually, beating until creamy. Next, add cooled flour and milk mixture. Beat until creamy smooth. Spread Butter Cream center evenly over cooled cake. Refrigerate for 1 hour.

ICING: Melt butter, add cocoa, water, and vanilla; stir until smooth. Remove from heat, add egg, gradually beat in powdered sugar until blended. Drizzle over entire cake, refrigerate to set the icing.

OPTION: Prepare 2 cakes and put filling between the 2 cakes and continue. (I actually prefer to do it this way because there is a lot of butter cream. If you prefer you can cut the butter cream recipe in half and use only 1 cake; either way the cake is great.)