Cake:
1 c. Granulated Sugar
1/2 c. Butter or Margarine, softened
2 Eggs
1 tsp. Vanilla
2/3 c. Milk
2 c. Cake Flour
2 1/4 tsp. Baking Powder
1/2 tsp. Salt

In mixing bowl cream together sugar and butter or margarine.
Add eggs one at a time.
Mix in vanilla.
In separate bowl combine flour, baking powder and salt.
Add dry ingredients alternately with milk, mixing well after each addition.
Pour batter into 2 greased and floured 9″ layer pans.
Bake 25-30 minutes at 350°F.
Remove from pans and let cool.
Spread custard filling between layers.
Frost top with chocolate butter frosting. Keep refrigerated.

Custard Filling:
2 c. Milk
5 Tbsp. Flour
1/2 c. Granulated Sugar
1/4 tsp. Salt
2 Eggs, slightly beaten
1 tsp. Vanilla

Scald milk.
In top of double boiler combine flour, sugar and salt.
Slowly stir in hot milk.
Stir a small amount of hot mixture into beaten eggs.
Now add egg mixture into top of double boiler with hot mixture.
Stirring constantly cook mixture until thickened, about 5 minutes.
Remove from heat, stir in vanilla.
Let cool completely before filling cake.

Chocolate Butter Frosting:
3 oz. Unsweetened Chocolate Squares
3 Tbsp. Butter, softened
1 tsp. Vanilla
1/8 tsp. Salt
1 1/2 c. Powdered Sugar
1 Egg
3-4 Tbsp. Milk or Water

Melt chocolate over hot but not boiling water.
In mixing bowl cream together butter, vanilla and salt.
Add sugar slowly to creamed butter.
Beat in egg, milk and melted chocolate.
Beat until smooth and glossy.