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Categories:Viewed: 100 - Published at: 4 years ago
Ingredients
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup shortening
- 1 cup water
- 4 eggs
- 5 tablespoons all-purpose flour
- 1 cup 2% milk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Fresh raspberries, optional
Method
- In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly. Add water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured
- Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
- Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
- In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth.
- Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with filling. Top with remaining cake layer. Garnish with raspberries if desired.
