Cream Cake Dessert

Cream Cake Dessert




1 (18.25 ounce) box yellow cake mix

1 small box instant vanilla pudding mix

1/2 cup shortening

1 cup water

4 eggs



Preheat oven to 350 degrees F.



In a mixing bowl, beat cake mix, pudding mix and shortening on low

speed until crumbly.



Add the water and eggs; beat on medium for 2

minutes. Pour into a greased and floured 13 x 9-inch baking pan.



Bake for 30 to 35 minutes or until a wooden pick inserted near the

center comes out clean. Cool for 10 minutes; invert onto a wire rack

to cool completely. Meanwhile, prepare Filling.



Filling:

5 tablespoons all-purpose flour

1 cup milk

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

Fresh raspberries (optional)



In a saucepan, combine flour and milk until smooth.



Bring to a boil;cook and stir for 2 minutes or until thickened. Cool

completely.



In a mixing bowl, cream the butter, shortening, sugar, vanilla extract

and salt; beat in milk mixture until sugar is dissolved,about 5

minutes.



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.



Yields 16 to 20 servings.