1 pkg. devil's food cake mix
1/2 c. milk
4 tbsp. flour
1 c. granulated sugar
1/2 c. Crisco
1/2 c. plus 1 stick butter, divided
2 tsp. vanilla, divided
4 oz. baking chocolate
2 1/2 tbsp. hot water
1 egg
3 c. confectioners sugar

Open the cake mix and follow the package directions for the cake. Pour into a greased cookie sheet (the kind with sides) or a jelly roll pan.

Bake for 20 minutes at 350°F. Allow to cool.

Next, combine 1/2 cup milk and 4 tablespoons of flour in a small saucepan over medium heat until thick; set aside. Combine sugar, Crisco, 1/2 cup butter and 1 teaspoon vanilla. Beat until smooth, then add flour mixture and mix until fluffy. Spread on cold cake and refrigerate for 1 hour.

For the final layer, in a saucepan, combine baking chocolate, 1 stick of butter and 1 teaspoon of vanilla over low heat. Stir occasionally until chocolate is melted. In a small bowl, mix together hot water and 1 egg. When this is well blended, add to chocolate mixture. In another bowl, place the confectioners sugar. Pour the chocolate mixture into the confectioners sugar while mixing. Ice the cake quickly as this frosting sets up fast; then refrigerate cake.