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 or margarine, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Fresh raspberries (optional)
  

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Instructions

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

Yield: 16 to 20 servings