1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. unsifted flour (self-rising)
3/4 c. milk

Cake: Preheat oven to 350 degrees. In medium bowl, cream shortening, sugar, eggs, and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well-greased and floured 9 inch layer pan. Bake 30-35 minutes. Cool 10 minutes, remove from pan. Cool completely.

FILLING:

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

Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into 2 thin layers. Spread filling onto 1 cake layer; top with remaining layer.

GLAZE:

3 tbsp. water
2 tbsp. butter
3 tbsp. cocoa
1 c. confectioners' sugar
1/2 tsp. vanilla