Recipe - Jeannes Cake

Base:
1/3 cup Shortening
One fourth cup Icing sugar
1 teaspoon Vanilla
1 cup Flour
1/3 teaspoon Baking powder
Cake:
One half cup Shortening
Three fourths cup Sugar
2 Eggs
1 teaspoon Vanilla
1 One half cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Milk
Frosting:
One half cup Milk
2 tablespoon Flour
One half cup Butter
One fourth cup Shortening
One half teaspoon Vanilla
1 cup Icing sugar

For base: Cut shortening into dry ingredients; mix well. Pat firmly and
evenly into an 8inch square pan. Bake at 350F for 1012 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
8inch square pan. Bake at 350F for 3540 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.
Submitted By "CAROLE A. WALBERG" WALBERG@ALPHA.TKM.MB.CA On SUN, 26 NOV
1995 153751 500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini