1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

Cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients, then add alternately with milk to creamed mixture, beginning and ending with flour mixture.

Pour batter into a well greased and floured 9 inch layer pan. Bake in a 350 degree oven 30-35 minutes or until cake tester comes out clean. Cool 10 minutes then remove from pan and cool completely.

FILLING:

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

Combine sugar, cornstarch, milk and egg yolks in a saucepan. 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 into 2 equal layers, spread filling onto bottom layer; and cover with remaining layer.

GLAZE:

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

In a small saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in cocoa. Beat in confectioners' sugar and vanilla until smooth, cool slightly. Pour onto top of cake, allowing some glaze to drizzle down the sides. Chill before serving. P.S. You better make 2 pies because one won't last too long.