Directions

1. Bake chocolate cake mix according to package directions for two 9 inch layers. Let cakes cool then split layers in half.
2. In a saucepan mix 1-1/2 cups milk with 8 tablespoons flour, cook until thick and set aside to cool.
3. Beat 1 1/4 cup of butter and 5 tablespoons shortening until fluffy. Add 1-1/2 cups sugar and mix well. Stir in the flour mixture. Beat until mixture stands in peaks. Stir in vanilla.
4. Spread this mixture between the cake layers and refrigerate for 2 hours.
5. In a saucepan combine cocoa, 1 cup sugar, salt, 1/4 cup milk, and 1/4 cup butter. Cook over low heat and bring to a boil. Boil mixture for one minute, do not stir. Remove from heat and add 1 teaspoon vanilla and beat until thick, this may take a few minutes. Once thick pour mixture over cooled cake and let drizzle down sides of cake and over top. Keep cake refrigerated.