Cake: Mix sugar with shortening and salt. Add egg and beat with mixer for
Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk
mixture and vanilla. Mix for 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
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.
Let cool before cutting.
Topping: 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.
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