1 1/4 c. all purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla
Cream filling, as follows
Chocolate glaze, as follows

Heat oven to 350 degrees. Grease and flour round layer pan (9 x 1/2 inch). Beat all ingredients (except filling and glaze) in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean - about 35 minutes. Cool 10 minutes, remove from pan. Cool completely. Split cake horizontally into halves. Fill layers with cream filling; spread top of cake with chocolate glaze.

CREAM FILLING:

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Mix milk and egg yolks; stir gradually into sugar mixture, cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in vanilla. Cool.

CHOCOLATE GLAZE:

3 tbsp. butter
2 sq. (1 oz. each) unsweetened chocolate
1 c. powdered sugar
3/4 tsp. vanilla
1 - 2 tbsp. hot water

Heat butter and chocolate in 1 quart saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until smooth and of spreading consistency.