1 (14 oz.) can Eagle Brand milk
1 (4 serving size) chocolate flavor pudding mix (not instant)
1 c. water
3 eggs plus 1 egg yolk
1 sq. unsweetened chocolate
2 2/3 c. all purpose flour
1 tbsp. baking powder
1 1/3 c. sugar
1/2 c. Crisco shortening
2 tsp. vanilla
1 c. milk
1 c. whipping cream, stiffly whipped (1/2 pt.)

Preheat oven to 350 degrees. In medium saucepan, combine sweetened condensed milk, water, pudding mix, and 1 egg yolk; mix well. Add chocolate. Over medium heat, cook and stir until mixture boils and thickens. Cool 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours.

Meanwhile, combine flour and baking powder. In large bowl, beat sugar, shortening, and vanilla until well blended. Add 3 eggs, 1 one a time, beating well after each addition. Add flour mixture alternately with milk, beating well. Spread into 2 well greased and floured 9 inch round layer cake pan. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fold whipped cream into chocolate mixture. Place 1 cake layer on serving plate; gently top with half the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frost or chilled. Store covered in freezer or refrigerate.