1/4 c Butter; softened
1 c Sugar
3 lg Eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder
Custard
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 lg Egg yolks; lightly beaten
Glaze
3 oz Chocolate
1 tb Butter
1/3 c Confectioner's sugar
1/4 c 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 mixture,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 glaze:
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.