CAKE:

1 1/4 c. 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

FILLING:

3.4 oz. pkg. of vanilla instant Jello pudding mix
1 3/4 c. milk

THIN CHOCOLATE ICING:

1 sq. unsweetened chocolate
1 tsp. butter
1 c. sifted powdered sugar
3 tbsp. or more hot water

CAKE: Heat oven to 350 degrees. Grease and flour round layer pan, 9 x 1 1/2 inches. Place cut size of wax paper in bottom of greased pan. Beat all ingredients in large mixer bowl on low speed. Beat on high speed about 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, approximately 35 minutes. Cool 10 minutes in pan. Invert on platter or rack and carefully remove wax paper. Let cool. Split cake to make 2 thin layers.

FILLING: Prepare pudding mix according to package directions, using 1 3/4 cup milk. Let stand in refrigerator 10 minutes. Spread the filling on one layer and top with the other layer. Toothpicks inserted in several places will keep the top layer from sliding.

ICING: Melt 1 square unsweetened chocolate and 1 teaspoon butter. Blend in powdered sugar and hot water. Beat until smooth. Add enough hot water to make a thin icing. Spread over top and serve like a pie. Store in refrigerator.

"A favorite of our family and requested a lot as their birthday cake."