CHOCOLATE ECLAIR CAKE WITH CUSTARD FILLING

4 sq. (4 oz.) unsweetened chocolate
1 3/4 c. sugar
2 c. flour
1 tbsp. baking powder
1/2 c. cooking oil
7 egg yolks
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
Custard Filling
Chocolate Icing
Vanilla Icing

Melt chocolate; stir in 1/4 cup of the sugar and 1/2 cup boiling water. Cool. Combine flour, remaining sugar, baking powder and 1 teaspoon salt. Add oil, egg yolks, vanilla nd 3/4 cup cold water all at once; beat until smooth. Stir in chocolate mixture.

Combine egg whites and cream of tartar; beat until stiff peaks form. Pour chocolate mixture in a thin stream over entire surface of egg whites; fold in gently.

Turn into a 10 inch tube pan; bake in a 325 degree oven for 65 minutes. Invert pan to cool; remove from pan. Make custard filling. Split cake into 3 layers. Prepare icings. Frost top with pipe 4 concentric circles of vanilla icing on top; draw spatula through icing for web. Chill. Makes 12-16 servings.

Custard Filling: Combine 1/4 cup cornstarch and 1/4 cup sugar. Stir in 3 cups milk; cook and stir until bubbly. Reduce heat; cook and stir for 2 minutes more. Add 1 cup of the hot mixture to 2 beaten eggs; return all to pan. Cook and stir until slightly thickened; reduce heat. Cook and stir for 1-2 minutes more but do not boil. Stir in 2 teaspoons vanilla. Cover surface with waxed paper; cool.

Chocolate Icing: In a saucepan melt 1 (4 ounce) package German sweet cooking chocolate and 3 tablespoons butter over low heat, stirring often. Remove from heat; stir in 1 1/2 cups sifted powdered sugar and enough hot water (3-4 tablespoons) to make drizzling consistency.

Vanilla Icing: Stir together 2 cups sifted powdered sugar, 1 teaspoon vanilla and a dash salt. Stir in enough milk (2-3 tablespoons) to make a piping consistency.