1/3 c Shortening
2/3 c Sugar
2 Eggs
1 c Sifted cake flour
1 ts Baking powder
1 pn Salt
1/2 c Milk
1/2 ts Butter flavoring
1/2 ts Vanilla extract
Cream filling: 1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks; slightly beaten
1 ts Vanilla extract
Chocolate glaze: See part 2 Recipe by: Southern Living Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely. Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze 10 servings.
CREAM FILLING: Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); remove from heat. Stir in vanilla. See Part 2. —–