Philadelphia Butter Cake

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  • 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


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


  1. Cake: Mix sugar with shortening and salt. Add egg and beat with mixer for 1 minute.
  2. Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix for 3 minutes by hand.
  3. Turn onto floured board and knead 1 minute.
  4. Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled.
  5. Meanwhile prepare topping.
  6. 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.
  7. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not over-bake. The topping will be crusty, but gooey.
  8. Let cool before cutting.
  9. Topping: Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter.
  10. Add eggs, one at a time, beating well after each.
  11. Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.