INGREDIENTS

INSTRUCTIONS

CREAM FILLING
CHOCOLATE GLAZE
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. 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. Mix after  each
addition. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at
350~ for 20 to 25 minutes or until a wooden pick inserted in center comes
out clean. Let cool in pans 10 minutes; remove from pans, and let cool
completely on wire racks.
Spread cream filling between cake layers. Spread chocolate glaze over  top
of cake, letting excess drip down sides of cake. Chill until ready to
serve.
Yield:  8 to 10 servings
CREAM FILLING:  Combine sugar, cornstarch and salt in a heavy saucepan.
Add milk and egg yolks, stirring with a wire whisk until blended. Cook over
medium heat, stirring constantly, until mixture comes to a boil; boil 1
minute or until mixture is thickened, stirring constantly; remove from
heat. Stir in vanilla; let cool completely.
Yield:  2 1/2 cups
CHOCOLATE GLAZE:  Combine butter and chocolate in top of a double  boiler;
bring water to a boil. Reduce heat to low; cook until chocolate  melts,
stirring occasionally. Let cool slightly. Add sugar and water,  beating
until smooth.
Yield:  1/2 cup
Typed for you by Marjorie Scofield     8/20/96
Recipe By     : Southern Living Five-Star Recipe Collection
Posted to MC-Recipe Digest V1 #275
Date: Sun, 3 Nov 1996 06:04:12 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>

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