Philadelphia Butter Cake

1/4 cup granulated sugar
1/4 cup Crisco
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla extract

Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute. Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix 3 minutes by hand. Turn onto floured board and knead 1 minute. Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled. Meanwhile prepare topping.

Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans. Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling. Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not overbake. The topping will be crusty, but gooey.

Let cool before cutting.

Topping:
1 cup (2 sticks) butter
2/3 cup all-purpose flour
2 cups granulated sugar
2 extra large eggs
4 to 5 tablespoons milk

Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter. Add eggs, one at a time, beating well after each. Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.