1 pkg. yellow cake mix (without pudding)
1 small pkg. instant vanilla pudding mix
1/2 c. shortening (Crisco butter flavored baking sticks)
1 c. water
4 eggs
Fresh raspberries for garnish, optional
5 Tbls. unbleached all-purpose white flour
1 c. milk
1/2 c. butter, softened
1/2 c. shortening (Crisco butter flavored baking sticks)
1 c. sugar
1 t. vanilla
1/2 t. salt
In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium speed for 2 minutes.
Pour into a greased and floured 9x13x2” baking pan. Bake at 350 degrees 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.
Filling: 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 and 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 and garnish with raspberries if desired.