Chocolate cake mixed according to box directions and baked in oblong cake pan. Slice the cake in half lengthwise using a thread and remove the top half by slipping cake pan lid under it and carefully lifting off.

BAKERS FILLING:

5 tbsp. flour
1 c. milk
1 c. sugar
1/4 tsp. salt
1/2 c. butter (unsalted)
1/2 c. white Crisco
1 tsp. vanilla

Mix flour in milk. Bring to a boil, stir until thick. Set aside to cool. In a large bowl, mix together sugar, salt, butter, Crisco, and vanilla. Beat creamed ingredients until fluffy. Add the cooled flour mixture to the butter mixture and beat until very smooth. Spread on the bottom layer and carefully lift the top layer and slip over the filling. Make day before to be served. Keep refrigerated.