Cream Cake Dessert

Yield: 16 to 20 servings

Ingredients

Crust

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant vanilla pudding mix
• 1/2 cup shortening
• 1 cup water
• 4 eggs

Filling

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Fresh raspberries (optional)

Instructions

Crust

1. Heat oven to 350 degrees F.
2. In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly.
3. Add the water and eggs; beat on medium for 2 minutes.
4. Pour into a greased and floured 13 x 9 inch baking pan.
5. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean.
6. Cool for 10 minutes; invert onto a wire rack to cool completely.
7. Meanwhile, prepare Filling.

Filling

1. In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Cool completely.
3. In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes.
4. Split cake into two horizontal layers.
5. Spread filling over the bottom layer; replace top layer.
6. Cut into serving-size pieces.
7. Garnish with raspberries if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.