1 c Butter or margarine – (2
-sticks); softened
1/2 c Solid vegetable shortening
3 c Granulated sugar
1 pk Cream cheese – (8 oz);
-softened
3 c Sifted cake flour; sift then
-measure
(do not substitute another
-type of flour)
6 Aggs; lightly beaten
1 tb Vanilla
Preheat oven to 350 degrees. Grease and flour a 9- by 13-inch pan,
then line with waxed paper. Beat together butter and shortening,
gradually adding sugar. Beat well at medium speed on an electric
mixer. Add softened cream cheese, beating well, until light and
fluffy. Alternately add flour and eggs, beginning and ending with
flour. Stir in vanilla. Pour batter into pan, spreading batter to
edges. Bake for 35 to 40 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes. Turn cake upside
down on cookie sheet that has been lined with parchment paper. Cover
top loosely with foil; place in freezer for cake to get firm. (It is
easier to cut into squares when frozen.) Cut off all four brown edges
of cake (eat these or toss them). Cut cake into 1-inch squares using
a very sharp knife. Do not use a bread knife; it tears the cake.
Brush off any crumbs. Prepare frosting. Yields about 80 petit fours.
Yields
80 servings
