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1
Preheat oven to 350 degrees (175 C.).
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2
Grease anad flour 1 9-inch high sided like a spring form pan or two round cake pans.
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3
In a large deep mixing bowl or in your large Kitchen Aid Mixer bowl, beat the flour, 1 cup (225 ml) sugar, baking powder, salt, 3/4 cup (175 ml) milk, shortening, 1 egg, and 1 tsp (5 ml).
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4
vanilla at low speed, scraping the bowl constantly for a good 30 seconds.
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5
Then, beat on high speed, scraping bowl occasionally for 3 full minutes.
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6
Pour the batter into the prepared pan(s).
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7
Bake at 350 degrees (175 C.) for 30 to 35 minutes or until a toothpick comes out clean.
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8
Remove from the pan from the oven and let cool on a wire rack.
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9
In a medium deep mixing bowl, beat egg yolks until lemony, and set aside.
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10
In a 2 quarts (1900 ml) heavy bottomed saucepan, mix 1/3 cup (80 ml) sugar, cornstarch and salt.
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11
Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils.
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12
Boil and stir 1 minute.
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13
Stir at least 1/2 of this hot mixture slowly, a little at a time, into the egg yolks.
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14
Return this now tempered yolk mixture to the saucepan and boil and stir well for 1 minute.
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15
Remove from heat and stir in the 2 tsp (10 ml).
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16
vanilla.
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17
Let cool to room temperature.
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18
Heat the chocolate and butter (or margarine) over low heat until melted.
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19
Remove from the heat and stir in the confectioner's sugar and vanilla.
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20
Stir in the water, 1 tsp (5 ml).
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at a time, until glaze is of desired consistency.
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22
Using the two small thinner layer cakes or split the cooled springform cake in half to make 2 thin layers.
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23
Fill the layers with the filling.
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24
Then spread the chocolate glaze over the top.
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25
Chill before serving and refrigerate any leftover cake.
