Mix chocolate cake mix according to directions and bake in a large cookie sheet at 350 degrees for 20 minutes.

FIRST ICING:

5 tbsp. flour
1 1/4 c. milk
1 c. sugar
1/2 c. Crisco
1/2 c. butter
1 tsp. vanilla

Cook flour and milk slowly over low heat until thick. Cool in refrigerator. Mix sugar, Crisco, butter, and vanilla well. Add flour/milk mixture and beat well. Ice cooled cake and refrigerate for at least 1 hour.

SECOND ICING:

3 squares unsweetened chocolate
1 stick (1/2 c.) butter
1 egg
1 tsp. vanilla
3 c. powdered sugar
2 1/2 tbsp. hot tap water

Mix well. This is a runny icing that will set up. Ice cake again by spreading chocolate smoothly over top of white icing. Refrigerate cake until serving time. Cut into 2 inch squares.