Cream Cake Dessert

Name: Cream Cake Dessert
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; 5 tablespoons 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

13 ingredients

6 steps

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
5 tablespoons 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
2

.
3

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
4

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.
5

In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth.
6

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.