1 c. butter
2 c. boiling water
2 c. all-purpose flour, sifted
1/2 tsp. salt
8 eggs

Melt butter in boiling water, then add flour and salt, stir until well blended. Cook and stir until mixture forms a ball that remains together. Remove from heat and let cool slightly. Add eggs (one at a time) beating after each until smooth. Form into oblong shape (about 4 inches long). Place on greased cookie sheet 3 inches apart. Bake at 400 degrees until golden brown and puffy. Bake about 30 minutes. Remove from oven and split. Let cool then fill with filling and frost.

FILLING:

2/3 c. granulated sugar
6 tbsp. all-purpose flour
1/2 tsp. salt
2 1/2 c. milk
2 eggs, beaten
2 tbsp. butter
2 tsp. vanilla

In saucepan, combine sugar, flour and salt. Gradually add milk; mix well. Cook and stir over medium heat until mixture thickens and boils. Cook a few minutes longer then stir and slowly add to the eggs and return to saucepan. Cook and stir until mixture begins to boil. Stir in butter and vanilla. Cover surface with wax paper until it cools. Don't stir during cooling. Makes 3 cups.

CHOCOLATE ICING:

1 1/2 c. sugar
1 oz. sq. unsweetened chocolate
1 1/2 tbsp. light corn syrup
1/2 c. milk
1 tbsp. butter
1 tsp. vanilla

Coat sides of saucepan with butter, add first 4 ingredients and cook over low heat until sugar dissolves and chocolate melts. Cook to soft ball stage without stirring. Remove from heat, add butter and let cool for 15 minutes. Then add vanilla and mix well. Makes about 2 dozen.