Instructions: In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In saucepan heat milk over medium heat until small bubbles appear around edge.

Gradually whisk milk into flour mixture. Return all of mixture to saucepan; cook over medium heat, whisking until bubbly, 3 minutes. Reduce heat to low; cook, whisking, 2 minutes longer. Remove from heat. Stir in vegetable oil spread and extracts. Cool slightly. Press wax paper onto surface; and refrigerate overnight. For cake, preheat oven to 350 F. Coat 8" round cake pan with nonstick spray. In bowl with mixer at medium speed beat sugar and vegetable oil spread until blended. Beat in egg yolk and vanilla and orange extracts until smooth. In bowl mix cake flour, baking powder and salt.

Alternately stir flour mixture an buttermilk into egg yolk mixture, beginning and ending with flour. In another bowl with clean beater and mixer at medium-high beat egg whites until stiff peaks form. Fold into batter. Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over low heat, stirring constantly, until thick, 2 minutes. Cook, stirring, 1 minute. Remove from heat; cool slightly. Remove form pan. Cut in half horizontally. Place bottom half, cut side up, on plate. Spread custard over top. Top with second half, cut side down. Spread glaze over top. Serve at room temperature or chilled.

Makes 10 servings.

Your time in the kitchen: 30 minutes. Ready to serve in 5 hours, 5 minutes + overnight.

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