Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Base: 1 1/2 c Flour
1/3 c Shortening 2 ts Baking powder
1/4 c Icing sugar 1/2 ts Salt
1 ts Vanilla 1/2 c Milk
1 c Flour Frosting:
1/3 ts Baking powder 1/2 c Milk
Cake: 2 tb Flour
1/2 c Shortening 1/2 c Butter
3/4 c Sugar 1/4 c Shortening
2 Eggs 1/2 ts Vanilla
1 ts Vanilla 1 c Icing sugar

For base: Cut shortening into dry ingredients; mix well. Pat
firmly and evenly into an 8-inch square pan. Bake at 350F for 10-12
min. Cool.
For cake: Cream shortening and sugar; add eggsand vanilla,
beating well until fluffy. Sift flour, baking powder and salt
together; add to creamed mixture alternately with milk. Pour
batter into a greased and floured 8-inch square pan. Bake at 350F for
35-40 min. Cool. For frosting: In small saucepan, stir together the
milk and the flour. Cook, stirring constantly until mixture is
thickened and smooth; cool. On highest speed of mixer, beat cooled
flour mixture wit h butter, shortening and vanilla until smooth and
fluffy. Blend in icing sugar and salt; continue beating until
frosting is fluffy- at least 15 min. Assemble.
To Assemble Cake:
Place shortbread base on serving plate; spead with small amount of
frosting. Place cake on base. Cover top and sides of cake with
remaining frosting. If desired, garnish with chocolate sprinkles
or decorate as you wish.

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