1/2 c. butter, softened
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. cocoa
1/2 c. milk
1 c. cold water
2 c. flour
1 tsp. baking soda

Combine butter, sugar, eggs, vanilla and cocoa. Beat in milk and water. Add flour and soda. Mix well. Pour into greased and floured 13 1/2 x 10 x 2 inch pan. Bake at 325 degrees for 30 minutes. Cool, remove from pan cut cool cake in half lengthwise with a taut thread.

FILLING:

5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. butter
1/2 c. shortening
1 tsp. vanilla

Mix flour and milk in saucepan. Cook until thick, cool, cream sugar, salt, butter, shortening and vanilla. Add cooled flour mixture and beat until consistency of whipped cream. Spread filling between the cake halves.

FROSTING:

3 tbsp. butter
2 tbsp. cocoa
1 1/2 c. powdered sugar
1 tsp. vanilla

Melt butter and cocoa in saucepan. Add powdered sugar and vanilla. Beat until creamy, if too thick, add a little warm milk. Spread over cake.