Directions

• 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
• 2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
• 3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
• 4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. Makes 12 servings.
• RICH FILLING
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1-1/2 cups milk
• 2 egg yolks, slightly beaten
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract
• Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
• DARK COCOA GLAZE
• 3 tablespoons water
• 2 tablespoons butter or margarine
• 3 tablespoons HERSHEY'S Cocoa
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.