3 Eggs, separated 1 1/2 C Sugar 1 2/3 C Sifted cake flour 3/4 tsp Baking soda 3/4 tsp Salt 1 1 oz square unsweetened chocolate, melted 1/3 C Vegetable oil 1 C Whole milk
1/4 cup white sugar 4 tsp cornstarch 1/8 tsp salt 1 large egg, slightly beaten 1 cup whole milk 11/2 tsp butter 1/2 tsp vanilla extract
1-13 oz can evaporated milk 11/2 C sugar 3/4 C butter 4 large Egg yolks 11/2 tsp Vanilla extract 1/4 C chopped, toasted pecans
Preheat oven to 350°F. Grease two 9x9 cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth. With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.
Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer.
Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped pecans. Chill for 2 hours. Yield 8-10 servings.