Chocolate supreme cake

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Supreme Cake
  Categories: Cakes
       Yield: 1 servings
  
 MMMMM----------------------------CAKE---------------------------------
     1/2 c  Butter
   1 1/2 c  Sugar
       4    Egg Yolks
       1 ts Vanilla
       2 oz Unsweetened Chocolate
       5 tb Water
   1 3/4 c  Flour
       2 ts Baking Powder
     1/2 c  Milk
       4    Egg Whites
 
 MMMMM-----------------------CUSTER FILLING----------------------------
     1/2 c  Sugar
     1/4 c  Flour
     1/4 ts Salt
   1 1/2 c  Milk
       2    Eggs, slightly beaten
       1 ts Vanilla
 
 MMMMM--------------------------FROSTING-------------------------------
     1/2 c  Butter
       1 lb Confectioners Sugar
       1    Egg
       3 oz Unsweetened Chocolate,
            -melted and cooled
       1 ts Vanilla
     1/8 ts Salt
       1 tb Milk
  
   *** Cake ***
   
   Cream the butter and sugar until fluffy. Add the yolks and vanilla,
   beat well. Heat chocolate and water, stir until smooth. Add to the
   cream mixture. Sift dry ingredients and to the cream mixture
   alternately with the milk, beginning and ending with dry ingredients.
   Beat whites until stiff, fold in batter. Place in a greased and
   floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35
   minutes, until test done. When cake is cooled, cut carefully into 3
   layers.
   
   *** Filling ***
   
   Combine flour, sugar and salt. Gradually stir in the milk and cook
   over medium heat stirring constantly until thickened. Cook 2 more
   minutes. Stir a little of the hot mixture into the egg yolks and
   return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and
   cool completely. Spread between the layers.
   
   *** Chocolate Butter Cream Frosting ***
   
   Cream the butter and add 1/3 of the sugar, beat well. Add all
   remaining ingredients except the sugar, beat until smooth. Gradually
   add remaining sugar and beat until smooth. Spread on tope and sides
   of the cake. Refrigerate until ready to serve.
   
   Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
  
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