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1
Preheat oven to 350*; butter and lightly flour two 8-inch round cake pans.
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2
Cream butter and slowly beat in sugar.
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3
Add egg yolks and vanilla; beat until blended.
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4
Sift flour, baking powder and salt onto wax paper.
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5
Alternately blend the dry ingredients and the milk into butter mixture in three stages.
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6
Beat until smooth.
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7
In a separate bowl, beat egg whites until stiff but not dry.
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8
Fold egg whites into cake batter.
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9
Spoon batter into prepared cake pans; bake 30-35 minutes, or until toothpick comes out clean.
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10
Cool 5 minutes in pans, then remove to wire racks and cool completely.
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11
Meanwhile, prepare filling: Heat milk in pan until very hot, then briskly stir in sugar, flour and salt.
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12
Cook over medium heat until very thick.
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13
Spoon a small amount of thickened milk into beaten egg yolks, and beat until blended.
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14
(This tempers the egg yolks so they wont cook when you add them to the thickened milk.)
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15
Whisk in the egg yolks, and continue to cook and stir for another 4-5 minutes.
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16
Remove from heat; add vanilla.
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17
Cool, stirring occasionally.
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18
Cover well, and refrigerate until ready to use.
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19
For chocolate drizzle: Melt butter and chocolate in saucepan.
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20
Remove from heat and add milk.
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21
Add a little confectioners' sugar at a time, until you reach a disered consistency.
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22
Drizzle over assembled cake.
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23
Enjoy!
