2 1/2 c. flour
2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
2 eggs
2 tsp. vanilla

Heat oven to 350 degrees. Grease and flour 2 8-inch round pans. In large bowl, place all ingredients and beat 3 minutes on high. Pour evenly into pans. Bake 35 minutes. Remove from pans and cool. Meanwhile make the following cream filling: 2 tbsp. cornstarch 1/8 tsp. salt 1 1/2 c. milk 2 egg yolks, beaten 2 tsp. vanilla

Blend sugar, cornstarch, and salt in medium saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook, stirring constantly, until mixture boils and thickens. Remove from heat and add vanilla. Cool. Spread on top of one of the cake. Place the other cake on top of filling. Spread with the following chocolate glaze. 2 c. confectioners sugar 2 oz. melted, cooled, unsweetened chocolate 1 1/2 tsp. vanilla 2-4 tbsp. hot water

Melt butter in saucepan. Blend in sugar, vanilla, and chocolate. Stir in water, 1 tablespoon at a time, until glaze is of proper consistency. Spread on top of cake. Refrigerate cake until ready to serve.