Base:
1/3 c Shortening
1/4 c Icing sugar
1 ts Vanilla
1 c Flour
1/3 ts Baking powder
Cake:
1/2 c Shortening
3/4 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
Frosting:
1/2 c Milk
2 tb Flour
1/2 c Butter
1/4 c Shortening
1/2 ts Vanilla
1 c Icing sugar
For base: Cut shortening into dry ingredients; mix well. Pat firmly
and evenly into an 8-inch square pan. Bake at 350F for 10-12 min.
Cool. For cake: Cream shortening and sugar; add eggsand vanilla,
beating well until fluffy. Sift flour, baking powder and salt
together; add to creamed mixture alternately with milk. Pour batter
into a greased and floured 8-inch square pan. Bake at 350F for 35-40
min. Cool. For frosting: In small saucepan, stir together the milk
and the flour. Cook, stirring constantly until mixture is thickened
and smooth; cool. On highest speed of mixer, beat cooled flour
mixture wit h butter, shortening and vanilla until smooth and fluffy.
Blend in icing sugar and salt; continue beating until frosting is
fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread
base on serving plate; spead with small amount of frosting. Place
cake on base. Cover top and sides of cake with remaining frosting.
If desired, garnish with chocolate sprinkles or decorate as you wish.
Yields
1 Servings
