Grease and flour a 9x13 inch pan. Mix and bake chocolate cake and cool.

FIRST TOPPING:

5 tbsp. flour
1 c. sugar
1 c. Crisco
1/4 c. milk
1 stick butter

Mix flour and milk; cook until thick. Stir constantly and cool. Cream sugar, butter and Crisco. Add flour mixture and beat well. Spread over cooled cake and refrigerate.

SECOND TOPPING:

1 stick butter
1 tsp. vanilla
2 1/2 tbsp. hot water
1 egg
3 pkgs. pre-melted chocolate
1 1/4 - 1 1/2 c. powdered sugar

Melt butter and cool. Beat eggs, vanilla, chocolate, water and powdered sugar to cooled, melted butter. Pour over the first topping and refrigerate.