preheat oven to 350f. |
for the cake |
1 cup granulated sugar |
1/3 cup shortening |
1 egg |
1 tsp vanilla |
1 1/4 cups all-purpose flour |
1 1/2 tsp baking powder |
1/2 tsp salt |
3/4 cup milk |
grease and flour 9-inch round cake pan. |
beat together granulated sugar and shortening in large bowl until light and fluffy. |
blend in egg and vanilla. |
combine flour, baking powder and salt in small bowl. |
add flour mixture to sugar mixture alternately with milk, beating well after each addition. |
pour into prepared pan. |
bake 35 minutes or until wooden toothpick inserted in center comes out clean. |
cool in pan 10 minutes. |
after cake has cooled loosen edge of cake and remove to rack to cool completely. |
cream filling |
in 2 quart saucepan combine |
1/3 cup granulated sugar |
2 tbsp cornstarch |
1/4 tsp salt |
gradually stir in 1 1/2 cups milk. |
cook over medium heat stirring constantly until mixture thickens and comes to a boil. |
boil 1 minute, stirring constantly. |
gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. |
return to hot mixture in pan. |
bring to a boil; boil 1 minute, stirring constantly. |
do not overcook. |
remove from heat; stir in 2 teaspoons vanilla. |
cool to room temperature. |
chill. |
chocolate glaze |
in medium saucepan combine |
2 (1-ounce) squares unsweetened chocolate |
3 tbsp butter |
stir over low heat until melted. |
remove from heat;. |
stir in 1 cup sifted powdered sugar and 1 tsp vanilla. |
stir in 3 to 5 tsp water, 1 tsp at a time, until glaze is of desired consistency. |
cool slightly. |
