Recipe For Cream Cake Dessert

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs
FILLING:
5 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
fresh raspberries

Directions

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.