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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Folks really go for this light cake with fluffy cream filling. My son first tried this treat while in high school and asked me to get the recipe. I've used it countless times since for all sorts of occasions. It's easy to transport to a potluck because the cream is on the inside. -Peggy Stott, Lomax, Iowa 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 |
filling: |
5 tablespoons king arthur unbleached 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 |
Directions:
1. 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 13-in. x 9-in. baking pan.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
3. 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.
4. In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth.
5. 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. Yield: 16-20 servings.
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