3 (1 oz.) sqs. chocolate
1/2 c. milk
1 well beaten egg
2/3 c. sugar
1/2 c. shortening
1 c. sugar
2 well beaten yolks
2 c. cake flour
1/4 tsp. salt
1 tsp. baking soda
1 c. milk
1 tsp. vanilla

Combine first 4 ingredients and cook over low heat until thick; cool. Cream shortening and 1 cup sugar. Add yolks and mix well. Add sifted dry ingredients alternately with milk and vanilla. Stir in chocolate custard. Bake in 2 waxed paper lined 8 inch layer cake pans in moderate oven (350 degrees) for 25-30 minutes. Leftover egg whites can be used for boiled frosting.