CAKE INGREDIENTS

12 Tablespoons Unsalted Butter, softened (3/4 cup)

1 Cup Sugar

2 Teaspoons vanilla

3 Eggs

1 & 1/2 Cups Flour

2 Teaspoons Salt   AND  2 Teaspoons Baking Powder

2/3 Cup Milk

1 Tablespoon Vinegar

2 round cake pans  ~  Pam

PASTRY CREAM FILLING INGREDIENTS:  3 egg YOLKS ~ 3 Cups Milk ~ 1/2 Cup Sugar ~ 1/3 Cup Cornstarch ~ 1/4 Teaspoon Salt ~ 1 Teaspoon Vanilla Extract

CHOCOLATE GANACHE FROSTING INGREDIENTS:  1/2 cup semi sweet chocolate chips ~ 2 tablespoons unsalted butter ~ 2 teaspoons light corn syrup ~ 2 teaspoons water

Cake HOW TO:   oven @ 350°.  In a 2 cup measuring cup, combine milk and vinegar.  Set aside.  In a medium bowl combine: flour, baking powder and salt.  Set aside.  In a large bowl combine butter and sugar until creamy.  Add Vanilla and beat.  Add eggs, one at a time.  Add milk mixture and flour mixture alternately to the butter mixture.  Beat until just combined. Spray cake pans with Pam. Evenly divide cake batter into the 2 pans.    Bake 18-30 minutes until toothpick comes out clean.

pastry cream filling HOW TO:  In a medium bowl, beat the egg yolks well.  Stir in milk slowly.  In a large heavy saucepan, mix together:  sugar, cornstarch and salt.  Add in milk mixture and heat on a low setting.  Continue to cook on low to medium until mixture reaches a low boil.  Once the boiling starts, continue to boil for one minute, stirring constantly.  Remove from heat and set pot in a large bowl of ice water and continue to stir.  When mixture has cooled a bit, stir in vanilla.  Place a piece of plastic wrap directly onto the filling to prevent a skin from forming and place in refrigerator until ready to use.

chocolate ganache frosting HOW TO:  Dump in a medium bowl. microwave in 20 second increments and stir between increments.  repeat until mix is completely smooth.