Jeanne's Cake

Photo by Heather S.
Adapted from jeannesbakery.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jeannesbakery.com

Ingredients

  • Base

  • 1/3

    cup shortening

  • 1/4

    cup icing sugar

  • 1

    teaspoon vanilla

  • 1

    cup all-purpose flour

  • 1/3

    teaspoon baking powder

  • Cake

  • 1/2

    cup shortening

  • 3/4

    cup sugar

  • 2

    eggs

  • 1

    teaspoon vanilla

  • 1 1/2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/2

    cup milk

  • Frosting

  • 1/2

    cup milk

  • 2

    tablespoons all-purpose flour

  • 1/2

    cup butter

  • 1/4

    cup shortening

  • 1/2

    teaspoon vanilla

  • 1

    cup icing sugar

  • 1

    dash salt

Directions

BASE: cut shortening into dry ingredients then add vanilla; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F oven to 10 to 12 minutes. Cool. CAKE: Cream shortening and sugar, add eggs and vanilla, beating well until fluffy. Stir 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 to 40 minutes. Cool. Frosting: in small saucepan, stir together milk and flour. Cook, stirring constantly, until mixture is thickened and smooth. Cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. (you can split the cake for layers). Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.

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