Chocolate-Pudding Refrigerator Cake

1/4 C. cornstarch..................................1/4 t. vanilla

3 C. milk...............................................1 T. butter

1/2 C. sugar..........................................27 square cinnamon-flavored graham crackers

3 squares (3 oz) semisweet chocolate....1 C. heavy cream

pinch salt...............................................grated chocolate (optional)

1) Line the bottom of an 8" square cake pan with aluminum foil, allowing ends to extend about 2" over sides of pan.

2) In a medium saucepan over low heat, combine cornstarch, milk, sugar, chocolate & salt. Bring to a gentle boil, stirring constantly until chocolate melts & mixture is smooth, dark & coats the back of a spoon (about 5 minutes). remove from heat; stir in vanilla & butter.

3) Arrange 9 crackers on bottom of pan; pour in one third of the chocolate pudding, spreading evenly. Arrange 9 crackers over pudding; pour in one half the remaining pudding, spreading evenly. Repeat one more time; cool 10 minutes. Cover loosely with aluminum foil or plastic wrap to allow steam to escape, and refrigerate at least 3 hours. Using the foil ends as handles, lift cake & transfer to serving platter.

4) In a medium bowl, and using electric beaters, beat cream till thick. Spread on top of cake; decorate with grated chocolate if desired. Yield: One 8" square cake.

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