FRENCH CREME FILLING FOR DING DONG CAKE

This does a 9 x 13 inch Swiss chocolate cake that has been baked, frozen 1 hour, then cut in half lengthwise to fill (to make 2 layers).

5 tbsp. flour
1 c. milk

Mix well.

Then cook until REAL THICKENED on low heat, stirring constantly.

Add:

2 tsp. vanilla

Set aside in refrigerator or freezer to chill (but don't freeze.)

Meanwhile, beat:

1 stick butter
1/2 c. Crisco

Slowly add:

1 c. white sugar

Beat on high 4 minutes, add the (partially cooled) cooked mixture. Beat on high 4 more minutes. Set in refrigerator to cool until cake is done if freezer.

CHOCOLATE GLAZE:

Melt 1/2 stick butter in 1/4 cup hot milk. Keep hot. Blend 2 tablespoons cocoa into 2 1/4 cups powdered sugar. Blend until smooth enough to spread easily.

Spread French Creme Filling between cake layers. Top cake with Chocolate Glaze. This is a top recipe.