Make Filling

1. Heat 1 cup whole milk in a medium sauce pan over medium-low heat
2. Add flour and cook 5 minutes, whisking constantly until thickened
3. Remove from heat and set aside to cool slightly
4. In a stand mixer fitted with a paddle attachment, add sugar, butter and vanilla. Mix 3 minutes on high speed until fluffy
5. Slowly add in cooled milk mixture. Stop the mixer, scrape down the sides, and mix for 4 minutes
6. Transfer to a bowl, cover and refrigerate 30 minutes

Make & Bake Cakes

1. Preheat oven to 350º
2. In a clean stand mixer with paddle attachment, add butter, sugar and eggs. Mix on medium speed until fluffy, about 3 minutes
3. In a large bowl, combine flour, baking soda, salt and cocoa powder. Whisk to combine
4. Slowly add dry ingredients into butter mixture in stages, alternating with whole milk. Start with dry ingredients and end with dry ingredients, mixing until combined and smooth. Scrape down the bowl at least once
5. Coat "canoe pan" liberally with nonstick cooking spray*
6. Fill wells ½ full, and smooth batter evenly with a knife
7. Bake 12-14 minutes. Allow to cool in pan 5 minutes, then remove from pan to cool completely

Slice & Fill

1. Cut cakes in half lengthwise. Spread frosting on bottom half and cap with top
2. Store in an airtight container in a cool place. If room temperature is too warm, the cake and frosting will start to melt (from the butter content!). In this case, store in refrigerator

*If using a sheet pan in place of canoe pan: not grease. Drop spoonfuls of batter onto pan, spaced 3" apart. Bake in a 450º oven for 7-8 minutes. Cool completely before sandwiching with filling