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1
Heat oven to 350F.
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2
Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper.
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3
Sift flour, baking powder, salt ontosheet of waxed paper.
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4
Beat whites in a bowl until soft and peaks form.
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5
Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form.
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6
Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color.
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7
Beat in water and vanilla.
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8
Fold in whites.
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9
Fold in flour mixture in 2 additions.
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10
Scrape into pans.
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11
Bake in 350F oven 25 minutes or until tops spring back when lightly touched.
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12
Turn cakes out on to racks to cool completely.
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13
Peel off paper.
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14
Prepare filling: Mix sugar, flour and salt in saucepan.
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15
Stir in 3/4 cupmilk.
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16
Heat over medium heat, whisking constantly, until mixture boils;cook 2 minutes.
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17
Remove from heat.
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18
Whisk together remaining milk and egg.
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19
Whisk mixture into saucepan.
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20
Return to heat.
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21
Cook, stirring, 1 minute.Stir in vanilla.
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22
Cover with plastic wrap, pressing on surface to preventfilm.
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23
Cool.
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24
Invert cake layer on serving plate.
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25
Stir cooled filling; spread over layer.
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26
Invert second layer on top.
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27
Prepare Glaze: Melt butter and chocolate in saucepan over low heat, stirring occasionally.
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28
Stir in corn syrup and water until blended.
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29
Stir in powdered sugar until smooth Spoon on top of cake; spread level, allowing some of glaze to flow over edge.
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30
Chill.
