2 c. unsifted flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. shortening
1 1/2 tsp. vanilla
1 1/4 c. buttermilk or sour milk
4 egg whites (reserve 2 yolks for filling)
Cream filling/glaze filling (below)

(To sour milk: use 1 tablespoon + 1 teaspoon vinegar plus milk to equal 1 1/4 cups).

Grease and flour two 9 inch layer pans. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Add butter, shortening, vanilla and buttermilk. Blend on low for 30 seconds; beat on medium for 2 minutes. Add egg whites; beat 2 minutes. Pour in pans and bake at 350 degrees for 30-35 minutes. Cool 10 minutes, remove from pan. Cool completely.

Prepare cream filling. Spoon onto 1 layer cake, carefully top with remaining layer.

Prepare chocolate glaze. Immediately pour onto top of cake; allowing to drizzle down side. Chill before serving.

CREAM FILLING:

Combine 1/3 cup sugar, 2 tablespoons cornstarch and 1/8 teaspoon salt in saucepan. Gradually add 1 1/2 cups milk and reserved 2 yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; blend in 1 tablespoon butter and 1 teaspoon vanilla. Cool 10 minutes.

CHOCOLATE GLAZE:

Combine 3 tablespoons water and 2 tablespoons butter in small saucepan. Bring to boil; remove from heat and add 1/4 cup cocoa. Stir until mixture forms ball. Beat in 1 cup powdered sugar and 1/2 teaspoon vanilla.