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