Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| 2 tablespoons | Cornstarch |
| ½ cup | Butter, softened |
| ½ cup | Vegetable shortening |
| 1 cup | Granulated sugar |
| 1 teaspoon | Vanilla extract |
Gradually whisk the milk into the cornstarch in a small saucepan until smooth. Cook over medium-low heat whisking constantly, until mix thickens and boils. Place the saucepan in a large bowl of ice water, stirring occasionally, until cold. Beat the butter and shortening in a mixing bowl till creamy. Beat in the sugar till light and fluffy. Add the cooled cornstarch mixture and vanilla: beat until creamy. Spread filling between the layers of the cake.
Submitted By MONICA WILLYARD On 08-02-95