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1
Heat oven to 350 degrees.
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2
You'll need two 9x2 inch round cake pans coated with nonstick spray.
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3
Line bottoms with wax paper, spray paper.
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4
Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
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5
Add eggs, 1 at a time, beating well after each.
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6
On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
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7
Divide between prepared pans.
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8
Bake 25 minutes or until a pick inserted in centers comes out clean.
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9
Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
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10
Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
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11
Cook over medium heat, stirring, until mixture comes to a boil.
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12
Pour into a bowl; place plastic wrap directly onto custard surface.
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13
Chill 30 minutes or until thickened.
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14
Assemble: Stir or whisk custard until smooth.
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15
Place one cake layer on serving plate; spread custard over top.
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16
Top with remaining cake layer, rounded side up.
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17
Refrigerate.
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18
Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
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19
Spread glaze over top of cake, allowing some to drip down sides.
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20
Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
