1 pkg. Devil's food cake

Bake 1/2 each in two 13x9 pans or all in one 13x9 pan and slice it lengthwise.

CREAM LAYER:

5 tbsp. flour
1 1/4 c. milk

Cook until thick and smooth. Let cool.

While it's cooling, mix together: 1/2 c. Crisco 1 c. sugar

Add to cooled flour/milk mixture. Beat until fluffy. Spread 1/2 on each layer of cake.

FROSTING:

4 sq. unsweetened chocolate or 4 oz. chocolate chips
1/2 stick butter (1/4 c.)

Melt together and cool. 1 tsp. vanilla 1 1/2 c. powdered sugar 2 1/2 tbsp. hot water

Beat well. Combine chocolate mixture and remaining ingredients. Frosting will be runny. Put cake and cream layers together and pour frosting over all. Refrigerate 2 hours before serving. Store in refrigerator.