1/2 c. butter
3/4 tsp. vanilla extract
1 c. sugar
2 eggs
2 c. self-rising flour
2/3 c. milk

CREAM FILLING:

1/3 c. sugar
3 tbsp. flour
1 1/4 c. milk
1 beaten egg
1 tsp. butter
1 tsp. vanilla

CHOCOLATE GLAZE:

2 tbsp. butter
1 oz. unsweet chocolate
1 c. powdered sugar
2 tbsp. boiling water

Cake: Cream butter, vanilla and sugar. Beat in eggs. Alternate flour and milk a little at a time; mix well. Pour into a greased 9 inch round pan. Bake at 350 degrees for 30 minutes or until done.

Cream Filling: Mix sugar, flour and milk. Bring to boil. Stirring cook 2 minutes longer. Remove from heat. Scoop out 1/4 cup hot mixture and add the egg to it. Return to pan; heat just to boiling and stir in butter and vanilla. Cover and chill.

Chocolate Glaze: Melt together the butter and the unsweet chocolate. Stir in the powdered sugar and boiling water until smooth. Use immediately. Slice cake in half place filling inside top with chocolate glaze.