| 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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“If God were an impersonal force we’d be superior to our Maker”