Recipe For Cooking Cream Cake Dessert

Toaster Oven Cakes :: Trifles and Tortes

Cream Cake Dessert

1 (18.25 oz.) box yellow cake mix
1 sm. box instant vanilla pudding mix
1/2 C. vegetable shortening
1 C. water
4 eggs

Preheat oven to 350 degrees F.

In a mixing bowl, beat cake mix, pudding mix and vegetable shortening on low speed until crumbly. Add the water and eggs; beat on med. for 2 min. Pour into a prepared and floured 13 x 9-in. baking pan. Bake for 30 to 35 min. or until a wooden pick inserted near the center comes out clean. Cool for 10 min.; invert onto a wire rack to cool completely. Meanwhile, prepare Filling.

Filling
5 Tbsp. flour
1 C. milk
1/2 C. butter or margarine, softened
1/2 C. vegetable shortening
1 C. sugar
1 tea. vanilla extract or flavoring
1/2 tea. salt
Fresh raspberries (optional)

In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 min. or until thickened. Cool completely.

In a mixing bowl, cream the butter, vegetable shortening, sugar, vanilla extract or flavoring and salt; beat in milk mixture until sugar is dissolved, about 5 min. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.

Makes approximately 16 to 20 servings.