1 tbsp. shortening
1/2 c. milk
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs, well beaten
1 c. sugar
1 tsp. vanilla

Add shortening to milk and heat over hot water. Sift flour with baking powder and salt and set aside. Beat eggs until thick and light. Beat in sugar gradually. Fold in flour and blend thoroughly. Pour batter into greased 9 inch pie or cake pan, 1 1/2 inches deep. Bake at 350 degrees for 25-30 minutes. Split while warm and fill with custard cream filling. Frost with shiny chocolate frosting.

CUSTARD CREAM FILLING:

1/4 c. sugar
1/4 c. flour
1/4 tsp. salt
2 c. milk
2 tbsp. butter
2 eggs, well beaten
1 1/2 tsp. vanilla

Mix sugar and flour and salt in top of double boiler. Add milk slowly to make a smooth mixture. Stir and cook over hot water until thick. Cover and cook 10 minutes. Add butter and well beaten eggs, mixing quickly. Cook 1 minute longer. Cool and add vanilla flavoring.

SHINY CHOCOLATE FROSTING:

2 tbsp. butter
2 sq. chocolate, melted
1 1/2 c. powdered sugar
3 tsp. milk
1/2 tsp. vanilla

Melt chocolate and butter slowly in milk and let stand until lukewarm. Add powdered sugar until of consistency to spread. Add vanilla. The frosting should be soft and glossy.