GENOISE

Beat 1 cup eggs (about 5) until light and fluffy.  Add gradually 1 cup sugar, 1/2 t. salt, and 1 t. vanilla.  Beat until thick and lemon colored.  Fold in 1-1/4 cup sifted flour 2 T at a time.  Fold gently but thoroughly.  Pour into 2 8" round layer pans well greased and lined with wax paper on the bottoms.

Bake at 350 for 25 to 30 minutes.  Cool in pan. Remove layers from pans.  Split to form four layers.  Spread cool creme au beurre between layers and on sides on cake.  Frost top with chocolate icing.

Creme Au Beurre:
Combine 3/4 cup sugar and 2 T cornstarch in saucepan.  Mix well.  Add 3 eggs (or 6 egg yolks).  Beat until light and fluffy.  Stir in 1-1/2 cup milk.  Cook over medium heat until thick stirring constantly.  Remove from heat.  Add 1 t. vanilla.  Cool.  Blend in 1/2 cup soft creamed butter.

Chocolate Icing:
Cream 2 T butter.  Blend in 1 cup sifted confectioners' sugar.  Add 1 small egg.  Beat well.  Blend in 1 square (1 oz.) melted chocolate and 1/2 t. vanilla.  Beat until smooth.

Well, this certainly was a lot of work and was very fancy when I finished with it (See picture)  However, everybody thought it kind of tasted like styrofoam, the consistency of it.  That was not good to hear after I worked so hard on it.  I guess I won't be making this again.