Rating: 4.5 stars 4.2
55 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4

I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch cake
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.

    Advertisement
  • To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.

  • In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.

  • Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.

Nutrition Facts

209 calories; protein 1.5g; carbohydrates 26.9g; fat 10.8g; cholesterol 11.4mg; sodium 221.4mg. Full Nutrition
Advertisement