Heat oven to 350F.
Grease and flour a 9" round cake pan.
Measure all ingredients in large mixing bowl.
Blend 1/2 minute on low speed of electric mixer.
Beat 3 minutes at high speed, scraping bowl occasionally.
Pour into pan and bake 35-40 minutes
or until toothpick inserted in center comes out clean.
Cool.
Split cake into two thin layers.
While cake is cooling,
prepare Cream Filling and Chocolate Glaze (below).
Fill layers with Cream Filling
and spread top with Chocolate Glaze.
Refrigerate any remaining cake.
Makes 8 to 10 servings.

Cream Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla
Blend sugar, cornstarch, and salt in medium saucepan.
Combine milk and egg yolks;
gradually stir into sugar mixture.
Cook over medium heat, stirring constantly,
until mixture thickens and boils.
Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room Temperature. Chocolate Glaze: 2 ounces unsweetened chocolate
3 tablespoons butter or margarine
1 cup confectioners sugar
3/4 teaspoon vanilla
1 to 2 teaspoons hot water

Melt chocolate and butter over low heat;
stir in confectioners sugar.
Mix in hot water 1 teaspoon at a time
until glaze is of proper consistency.