1 pkg. dark chocolate cake mix (without pudding)
Water (according to pkg. directions)
Eggs (add 2 eggs to what directions call for, not to exceed 4 eggs total)
1/4 c. oil
1 box instant chocolate pudding mix

CREAMY FILLING:

2 egg whites
1 1/2 c. sugar
3/4 c. hot evaporated milk
3/4 c. butter
3/4 c. Crisco shortening
3 tsp. vanilla

Beat cake ingredients 6 minutes. Bake for 10 to 15 minutes at 350 degrees in 2 jelly-roll pans lined with wax paper. COOL.

Beat egg whites until stiff. Add sugar and hot evaporated milk. Beat until creamy. Add butter, Crisco and vanilla and beat until creamy and smooth. Put filling on 1 cake layer, then put second cake layer on top of the creamy filling. Enjoy!