1 chocolate or devil food's cake mix

Prepare by directions, bake in 2 layer pans. Cool and split layers, making 4 layers.

FILLING:

1 c. milk
3 tbsp. flour
1/2 c. granulated sugar
1 1/2 c. powdered sugar, sifted
1 stick butter, room temperature
1 c. Crisco, room temperature
1 tbsp. vanilla

GLAZE:

3 tbsp. butter
2 tbsp. cocoa
Powdered sugar, sifted

In small saucepan cook milk, flour and 1/2 cup granulated sugar. (Add flour to sugar and mix well before adding milk.) Cook and stir until thickened. (Burns easily.) Remove from heat and cool.

Beat confectioners' sugar, butter and Crisco well (5 or 6 minutes); add cooked mixture and continue beating until spreading consistency. Add vanilla. Spread between layer cakes but not on top.

GLAZE: Melt butter and cocoa. Add powdered sugar to make a thin sauce (if too thick, add a little warm milk, teaspoon at a time). Drizzle sauce on top and let run down sides of cake.