CAKE:

1/3 c. butter, room temperature
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
1 1/2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

CREAM FILLING:

2 tbsp. cornstarch
1 c. half and half (1/2 pt.)
1/4 c. sugar
1 egg, slightly beaten
1 tsp. vanilla extract

CHOCOLATE GLAZE:

3 oz. semi-sweet chocolate
1 tbsp. butter

To make cake, preheat oven to 375 degrees. Grease and flour 2 (8 or 9 inch) cake pans. In a large bowl, beat butter, sugar and vanilla until creamy. Beat in eggs, 1 at a time, beating well after each addition. Blend cake flour, baking powder and salt. Stir into sugar mixture alternately with milk until blended. Pour batter evenly into prepared pans; smooth tops. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

To make filling, in a small saucepan, combine cornstarch, half and half and sugar. Stirring constantly, cook over medium heat until mixture comes to a boil and thickens. Remove from heat. In a small bowl, beat eggs; stir 1/4 cup hot mixture into beaten egg. Stirring constantly, slowly add egg mixture to remaining hot mixture. Stir constantly over low heat until thick and smooth. Set aside to cool; stir vanilla into cooled mixture. Place 1 cooled cake layer, bottom- side up, on a platter or cake plate. Spread with Cream Filling; top with remaining layer.

To make glaze, in a small heavy saucepan, melt chocolate and butter over low heat; stir until smooth. Spread glaze over top of cake; let stand until set. Refrigerate until ready to serve. Make 1 cake.