Cake:
Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.
Cream Filling:
Mix sugar, flour and salt; stir in milk. Bring to boil, stirring; cook 2 minutes longer. Remove from heat. Slowly stir 1/4 cup of the hot mixture into 1 beaten egg; return to pan; heat just to boiling. Stir in margarine and vanilla. cover and chill.
Chocolate Glaze:
Melt margarine and unsweetened chocolate. Stir in powdered sugar and boiling water until smooth. Use immediately.
To assemble:
Split cake into two layers; fill with cream filling and spread chocolate glaze on top. Keep refrigerated.
From: Glorious Grub Cookbook By. Joan Stewart
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!