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1
Heat oven to 350F Grease and flour one 9-inch round baking pan.
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2
Stir together flour, sugar, cocoa and baking soda in large bowl.
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3
Add butter, milk, egg and vanilla.
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4
Beat on low speed of mixer until all ingredients are moistened.
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5
Beat on medium speed 2 minutes.
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6
Pour batter into prepared pan.
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7
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
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8
Cool 10 minutes; remove from pan to wire rack.
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9
Cool completely.
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10
CHOCOLATE FILLING.
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11
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream.
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12
Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
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13
Boil 1 minute, stirring constantly; remove from heat.
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14
Stir in butter and vanilla.
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15
Press plastic wrap directly onto surface.
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16
Cool completely.
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17
Cut cake into two thin layers.
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18
Place one layer on serving plate; spread filling over layer.
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19
Top with remaining layer.
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20
SATINY CHOCOLATE GLAZE.
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21
Heat water, butter and corn syrup in small saucepan to boiling.
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22
Remove from heat; immediately stir in cocoa.
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23
With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
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24
Pour onto top of cake, allowing some to drizzle down sides.
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25
Refrigerate until serving time.
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26
Cover; refrigerate leftover cake.
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27
8 servings.
