Jeanne's Cake

Course : Cakes
Serves: 1
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1/3 Cup shortening
1/4 Cup icing sugar
1 teaspoon vanilla
1 Cup flour
1/3 teaspoon baking powder
1/2 Cup shortening
3/4 Cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 Cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup milk
1/2 Cup milk
2 tablespoons flour
1/2 Cup butter
1/4 Cup shortening
1/2 teaspoon vanilla
1 Cup icing sugar
1 Dash salt

Preparation / Directions:

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.

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