—-CAKE LAYERS—- 1/4 Cup Butter — softened
1 Cup Sugar
3 Large eggs
2/3 Cup Milk
1 Teaspoon Vanilla
1 3/4 Cup All-purpose flour
2 Teaspoon Baking powder
—-CUSTARD—- 2/3 Cup Sugar
1/3 Cup Cornstarch
1/4 Teaspoon Salt
2 1/2 Cup Milk
4 Large eggs yolks — lightly beaten
—–GLAZE—– 3 Ounce Milk chocolate
Or semisweet chocolate 1 Tablespoon Butter
1/3 Cup Confectioners’ sugar
1/4 Cup Milk
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″ round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mix ture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. PREPARE CHOCOLATE G! LAZE: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings.