Jeanne's cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Base: | ||
| ⅓ | cup | Shortening |
| ¼ | cup | Icing sugar |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour |
| ⅓ | teaspoon | Baking powder |
| Cake: | ||
| ½ | cup | Shortening |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| Frosting: | ||
| ½ | cup | Milk |
| 2 | tablespoons | Flour |
| ½ | cup | Butter |
| ¼ | cup | Shortening |
| ½ | teaspoon | Vanilla |
| 1 | cup | Icing sugar |
Directions
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.