Bake chocolate cake as directed on package in an 18 x 14 inch pan. Refrigerate cake when done. For white cream icing, mix flour and milk together and cook until thick, stirring constantly, cool. Cream the sugar, crisco, margarine and vanilla together well and combine with flour mixture. Spread on cooled (refrigerated) cake. Place cake back in the refrigerator while you complete the next step. Combine all chocolate icing ingredients together in a bowl and blend well. Spread on top of white cream mixture. Refrigerate entire cake. This recipe comes from "Our Favorite Recipes, Our Lady of Peace Church, Mount Olivet, West Virginia".