Cream Cake Dessert
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: Heat oven to 350 degrees F.
- In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until
crumbly.
- Add the water and eggs; beat on medium for 2 minutes.
- Pour into a greased and floured 13 x 9-inch baking pan.
- Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes
out clean.
- Cool for 10 minutes; invert onto a wire rack to cool completely.
- Meanwhile, prepare Filling.
- Filling: In a saucepan, combine flour and milk until smooth. Bring to a boil;
cook and stir for 2 minutes or until thickened.
- Cool completely.
- In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt;
beat in milk mixture until sugar is dissolved, about 5 minutes.
- Split cake into two horizontal layers.
- Spread filling over the bottom layer; replace top layer.
- Cut into serving-size pieces.
- Garnish with raspberries if desired.
Yield: 16 to 20 servings