1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (4 serving) chocolate pudding mix (not instant)
1 c. water
3 eggs plus 1 egg yolk
1 c. milk
1 c. whipping cream
1 (1 oz.) square unsweetened chocolate
2 2/3 c. flour
1 tbsp. baking powder
1 1/3 c. sugar
1/2 c. Crisco
2 tsp. vanilla

Preheat oven to 350 degrees. In saucepan, combine Eagle Brand 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.

Combine flour and baking powder. In large bowl, beat sugar, shortening and vanilla. Add eggs, beating after each. Add flour mixture, alternately with milk, beating well after each addition. Spread into two well-greased and floured 9-inch pans. Bake 25 minutes at 350 degrees. Cool 10 minutes. Remove from pans and cool.

Fold whipped cream into chocolate mixture. Fill between layers and on top of cake. Chill several hours before serving.