CAKE:

1 (18 1/2-ounce) pkg. yellow cake mix
1 envelope whipped topping mix
4 eggs
1 c. cold water

Combine all ingredients; using electric mixer, beat on low speed until ingredients are blended, then beat at medium speed for 4 minutes. Pour batter into 2 greased and floured 9 inch round baking pans. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool.

FILLING:

1 c. sugar
1/4 tsp. salt
1/4 c. plus 1 tbsp. cornstarch
3 1/2 c. milk
3 eggs
1 tsp. vanilla extract
2 tbsp. butter

Combine sugar, salt, cornstarch and milk in saucepan; cook over low heat until thickened, stirring frequently. Remove from heat. Add eggs and cook for 5 minutes. remove from heat. Beat in vanilla and butter. Remove cooled cake from pans. Using bread knife, cut layers in half. Assemble cake like a torte with filling between each layer.

SAUCE:

3 squares unsweetened baking chocolate
1/2 c. milk
3/4 c. sugar
2 tbsp. butter
Dash of salt
3/4 tsp. vanilla extract

Melt chocolate in small saucepan; add milk. Stir in sugar, butter and salt and cook over low heat until slightly thickened. Add vanilla and mix well. Cool. Pour sauce over assembled cake. Chill before serving.

Yields: 12 to 20 servings.