Directions:
- Mix and bake the cake as directed, using a 9 by 13-inch pan. Cool
- And turn out from pan.
- Using dental floss, slice cake in 2 lengthwise, so you have 2 layers.
- In saucepan, combine the flour and milk. Cook and stir until thick.
- Set aside to cool.
- In bowl combine sugar, salt, shortening, softened butter and vanilla.
- Beat with electric mixer until fluffy, then add the cooled milk mixture
- And beat until fluffy.
- Put half the cake in a 9 by 13-inch plastic keeper. Spread all of filling
- Over that, then top with the other half of the cake.
- Cover with lid and store 1 or 2 days ahead. Garnish with
- Powdered sugar and mint before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.67 Kcal (2377 kJ) | ||
| Calories from fat | 254.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.28g | 44% | |
|---|---|---|---|
| Cholesterol | 31.12mg | 10% | |
| Sodium | 555.83mg | 23% | |
| Potassium | 100.09mg | 2% | |
| Total Carbs | 75.33g | 25% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 4.82g | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 143.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 394.46 Kcal (1652 kJ) | ||
| Calories from fat | 176.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.65g | 44% | |
|---|---|---|---|
| Cholesterol | 21.62mg | 10% | |
| Sodium | 386.23mg | 23% | |
| Potassium | 69.55mg | 2% | |
| Total Carbs | 52.35g | 25% | |
| Sugars | 11.33g | 65% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 3.35g | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 99.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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