| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| Base: | ||
| 1/3 | c | Shortening |
| 1/4 | c | Icing sugar |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 1/3 | ts | Baking powder |
| Cake: | ||
| 1/2 | c | Shortening |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| Frosting: | ||
| 1/2 | c | Milk |
| 2 | tb | Flour |
| 1/2 | c | Butter |
| 1/4 | c | Shortening |
| 1/2 | ts | Vanilla |
| 1 | c | Icing sugar |
INSTRUCTIONS
For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For cake: Cream shortening and sugar; add eggsand vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In small saucepan, stir together the milk and the flour. Cook, stirring constantly until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture wit h butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread base on serving plate; spead with small amount of frosting. Place cake on base. Cover top and sides of cake with remaining frosting. If desired, garnish with chocolate sprinkles or decorate as you wish. Submitted By "CAROLE A. WALBERG" <WALBERG@ALPHA.TKM.MB.CA> On SUN, 26 NOV 1995 153751 -500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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