Instructions: Cream shortening; gradually add sugar, beating well. 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. Stir in butter flavoring and vanilla.

Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.

Split cake layer in half horizontally to make 2 layers.

Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until ready to serve.

Yield: 8 to
10 servings.

CREAM FILLING:
Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened

(about 1 minute); remove from heat. Stir in vanilla.

Cool.

Yield: 2 cups.

See Part 2.

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