Instructions: BAKE at 375 degrees for 12 to 15 minutes. SERVES 6 to 8. Sift together the flour, sugar, cocoa, baking powder and salt. Cut in butter until particles are the size of small peas. Add 1 slightly beaten egg and 1 to tablespoons milk; blend with fork or pastry blender. Place on large ungreased baking sheet.*** (Baking sheet will not slip if placed on damp cloth or paper towel.) Roll out on baking sheet with floured rolling pin to 15 x 11-inch rectangle. Trim edges with knife or pastry wheel. Cut into three 11 x 5-inch rectangles. Bake in moderate oven (375 degrees) 12 to 15 minutes. Do not brown. Cool on baking sheet. Loosen carefully with spatula. Stack layers on top of cardboard covered with aluminum foil, spreading filling between layers to within 1/4 inch of edge. Frost top. if desired, decorate with toasted slivered almonds. Chill until frosting has set. Wrap loosely in aluminum foil (or waxed paper); chill overnight.
*For use with Pillsburys Best Self-Rising Flour, omit baking powder and salt.
***If a large baking sheet is not available, divide the dough into three portions and roll to 11 x 5 inch rectangles.

Filling: (Vanilla or Chocolate) Beat 1 egg until light and fluffy.

Gradually add sugar, beating constantly until thick and light. Blend in flour. Gradually add milk which has been scalded in top of a double boiler.

Return mixture to double boiler. Cook over boiling water, stirring constantly, until thick and smooth. Add vanilla; cool. Beat 1/2 cup whipping cream until thick and fold into filling. For chocolate filling, substitute the following chocolate whipped cream for the plain whipped cream: Combine 1/2 cup whipping cream, cocoa, and sugar. Beat until thick.

Chocolate Icing: Combine melted butter, cocoa, confectioners sugar, egg yolk and vanilla. Beat until smooth.

NOTES :
**Pronounced Koh-nuhng-ens Tor-tah "From Pillsburys European

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