Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.
Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.
Dinette Cake
- 1 1/4 cup all-purpose flour or 1 1/2 cups cake flour
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup shortening
- 1 egg
- 1 teaspoon vanilla
Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean. About 35 minutes.
Cream Filling
- 1/3 cup sugar
- 2 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 2 egg yolks, slightly beaten
- 2 teaspoons vanilla
Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.
Chocolate Glaze
- 2 squares (1 oz each) unsweetened chocolate
- 3 Tablespoons margarine or butter
- 1 cup powdered sugar
- 3/4 teaspoon vanilla
- About 2 Tablespoons hot water
Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.