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1
Preheat oven to 350 degrees.
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2
To Make Cake:
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Cream butter, sugar, eggs, and vanilla in medium bowl until light and fluffy.
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4
Combing dry ingredients.
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5
Add alternately with milk to creamed mixture.
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6
Pour batter into well-greased and floured 9-inch layer pan.
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Bake 30 to 35 minutes or until cake tester inserted in center comes out clean.
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8
Cool 10 minutes; remove from pan.
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9
Cool completely on rack.
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10
To Make Filling:
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Combine sugar, cornstarch, milk, and egg yolks in saucepan.
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12
Cook and stir over medium heat until mixture boils; boil and stir 1 minute.
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13
Remove from heat; blend in butter and vanilla. Cover and cool completely.
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14
To Make Glaze:
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15
While the cake and the filling can (and should) be made ahead of time, the glaze cannot be made until you're ready to assemble the pie.
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16
Bring water and butter to a full boil in a small saucepan. Remove from heat and stir in cocoa immediately. Then, beat in the confectioners' sugar and vanilla until the mixture is smooth. Cool slightly.
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17
Assembling the pie:
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Cut the cake into 2 thin layers.
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Spread filling onto one layer. Top with remaining layer.
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20
Pour glaze on top; let some drizzle down sides. Chill again before serving.
