Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Base:
     1/3  Cup           shortening
     1/4  Cup           icing sugar
   1      Tsp           vanilla
   1      Cup           flour
     1/3  Tsp           baking powder
                        Cake:
     1/2  Cup           shortening
     3/4  Cup           sugar
   2                    eggs
   1      Tsp           vanilla
   1 1/2  Cups          flour
   2      Tsp           baking powder
     1/2  Tsp           salt
     1/2  Cup           milk
                        Frosting:
     1/2  Cup           milk
   2      Tbsp          flour
     1/2  Cup           butter
     1/4  Cup           shortening
     1/2  Tsp           vanilla
   1      Cup           icing sugar
   1      Dash          salt

Preparation:

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 with 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; spread 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.