2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. shortening
1 1/4 c. sugar
2 eggs, unbeaten
3 sq. chocolate
1 c. milk

Cream shortening and sugar. Add eggs and beat thoroughly. Sift flour, baking powder, soda and salt together. Add chocolate to creamed mixture. Then add alternately flour and milk to which vanilla has been added, ending with flour. Bake in 9 inch cake tins (2) for approximately 25-30 minutes at 350 degrees.

FILLING:

1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt

Combine and then add gradually 1 1/2 cups milk (less if thicker filling is desired) and cook 10 minutes. Pour small amount of mixture over 2 slightly beaten egg yolks. Add to cooked mixture and stir vigorously and cook 2 additional minutes. Cool. Add 1 teaspoon vanilla. (Use less sugar if a less sweet filling is desired.)

FROSTING:

Cream 4 tablespoons butter. Add 3/4 cup sifted 4X sugar. Blend. Add 1 teaspoon vanilla, 3 squares chocolate melted and 1/4 teaspoon salt. In separate bowl beat 2 egg whites stiff (not dry). Add 3/4 cup 4X sugar, 2 tablespoons at a time. Continue until peaks are formed. Add to the chocolate mixture, folding in gently. Refrigerate cake to firm up icing. Any leftovers should be refrigerated also.