Filling and top of cake (and down the sides if you have enough left):
1 cup of milk mixed with 4-5 tbs. flour (I shake it up in a jar or a gravy mixer/shaker)
1 cup sugar
1 cup real butter
1-2 tsp. real vanilla
Cook the flour/milk mixture over low to medium heat until it becomes thick. Don't overcook it. Place a piece of plastic wrap over the mixture while still in the pan and set it aside to cool to room temperature. Cream the sugar and butter together until light and fluffy. Add the vanilla. Once the flour/milk mixture is at room temperature, spoon a tablespoon at a time of the flour/milk mixture into the creamed mixture and beat on highest speed until it resembles whipped cream. Fill between each layer of the three layers of cake, and cover the top of the cake as well. Place the remaining mixture in the refrigerator until you have the sided of the cake iced with the cappuccino flavored icing.
Cappuccino Icing recipe for the sides and any decorations you might like to do:
5 cups powdered sugar
10 tablespoons real butter
1/2 tbs. Hershey's cocoa
pinch of salt
1/3 cup French Vanilla Cappuccino dry mix (I used Sam's Club brand) dissolved in 1/3 cup boiling water. If it does not appear to be dissolved, place it in the microwave for about 20-30 seconds as it does need to be dissolved.
1 tsp. real vanilla
1 tbs. meringue powder
Mix the meringue powder and the cocoa powder with the powdered sugar. Cream the butter with the powdered sugar mixture. Add the vanilla and the liquid cappuccino to the creamed mixture and whip until it has the consistency of butter cream icing. If you need to thicken or thin, use powdered sugar or water, whichever way you need to go on that. Cover the sides of the cake, and reserve enough for any decorations you would like to do. If you want a darker icing color for a third hue in chocolates, make this recipe one half times more and then reserve a portion of the icing to add about a tbs. or more of cocoa to make a darker third contrasting color for the cake.