1-cup cake flour; 3/4-cup sugar; 1/3-cup milk; 6-Tbsp margarine or butter (3/4 stick), softened; 1-1/2 tsp baking poweder; 1-1/2 tsp vanilla extract; 1/4-tsp baking soda;

2 large eggs. Creamy Custard Filling (below). Chocolate Icing (below)

Early in Day:

1. Preheat oven to 375. Grease one  9-inch round cake pan. Our experience would suggest cutting and lining with greased wax paper.In large bowl, with mixer at low speed, beat first 8 ingredients just until mixed. Increase speed to high; beat 2 minutes.

2. Pour batter into pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely.

3. Prepare filling; refrigerate 30 minutes to cool but not set. Prepare icing.

4. Cut cake horizontally in half. Place 1 layer on platter; spread with cooled custard. Top with second layer. Frost top with icing. Refrigerate until serving time. 12 servings.


CREAMY CUSTARD FILLING; In a heavy 2-quart saucepan, mix 2 cups milk, 1/4-cup sugar, 3-Tbsp cornstarch, 1/4-tsp salt, and 2 large egg yolks. Cook over medium-low heat, until mixture thickens and boils; boil 1 minute. Stir in 1 teaspoon vanilla.


CHOCOLATE ICING: In heavy 1-quart saucepan over low heat, melt two 1-ounce squares semi-sweet chcolate and 1-Tspn margarine or butter; remove from heat. With spoon, beat in 1/2-cup confectioners' sugar and 2 to 3 Tbsp milk.


each serving: about 260 cal.; 12-g fat; 78-mg cholesterol; 270 mg sodium.  June 1994 Good Housekeeping (March 1982 Am. Classics Cookbook feature)