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Ingredients
| yellow cake mix: 18.25 oz |
| dry vanilla pudding mix: 3.4 oz |
| shortening - cake mix: 1/2 cup |
| water: 1 cup |
| eggs: 4 |
| all-purpose flour (unsifted): 5 cups |
| whole milk: 1 cup |
| margarine (oleo): 1/2 cup |
| vanilla extract: 1 tsp |
| salt: 1 dash |
| raspberries: 1 cup |
Cream Cake Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- 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-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
- Meanwhile, 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 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.