Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| ¼ cup | Shortening |
| 1 \N | Egg |
| 1 teaspoon | Vanilla flavoring |
| 1½ cup | Flour |
| ¼ teaspoon | Salt |
| 2 teaspoons | Baking powder |
| ½ cup | Milk |
| 2 tablespoons | Butter |
| ¾ cup | Sugar |
| ⅛ teaspoon | Salt |
| ⅓ cup | Flour |
| 2 \N | Egg; well beaten |
| 2 cups | Milk; scalded |
| ½ teaspoon | Vanilla flavoring |
| \N \N | The Household Searchlight Recipe Book |
CREAM FILLING
Cream shortening and sugar; add unbeaten egg. Add vanilla. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar.
Pour into 2 well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Put layers together with cream filling.
Sprinkle top with powdered sugar. Serve with whipped cream.
Cream filling: Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add vanilla.