Ingredients

  • ½ cup butter
  • 2 ½ cups cake flour, sifted
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup sugar
  • 2 ½ tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups milk
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla
  • 2 ounces semi sweet choc chips
  • 1 tablespoon butter
  • ½ cup powdered sugar
  • 3 tablespoons milk

Directions

Grease and flour two 9 inch round pans. Mix together eight first ingredients. Blend for 1/2 minute on low, then beat on high for 3 minutes. Pour into pans. Bake at 350° for 30-35 minutes. Cool 10 minutes; turn cakes out onto racks and cool completely.

Cream filling: in pan, blend in 1/2 cup sugar, cornstarch, 1/4 t salt. Combine 1 1/2 cups milk and yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until it boils. Boil and stir one minute. Remove from heat and add 1 t. vanilla. Cool to room temperature.

Chocolate glaze: In pan, combine chocolate and butter until melted. Remove from heat and beat in powdered sugar and 3T milk until smooth.

Assemble: Spread the cream filling between layers of cake. Top with the glaze. Refrigerate leftovers.

Source

Servings/Yield