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1
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
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2
Add eggs, one at a time, beating well after each addition.
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3
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
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4
Mix after each addition.
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5
Stir in vanilla.
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6
Pour batter into 2 greased and floured 9-inch round cake pans.
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7
Bake at 350F (180C).
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8
for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
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9
Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
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10
Spread cream filling between cake layers.
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11
Spread chocolate glaze over top of cake, letting excess drip down sides of cake.
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12
Chill until ready to serve, cornstarch and salt in a heavy saucepan.
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13
Add milk and egg yolks, stirring with a wire whisk until blended.
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14
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute or until mixture is thickened, stirring constantly; remove from heat.
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15
Stir in vanilla; let cool completely, chocolate in top of a double boiler; bring water to a boil.
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16
Reduce heat to low; cook until chocolate melts, stirring occasionally.
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17
Let cool slightly.
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18
Add sugar and water, beating until smooth.
