"Jeanne's Style" Birthday Cake

A bakery in Winnipeg is famous for this special cake and ship it to all parts of Canada. A recipe request column in the Winnipeg Free Press printed this copycat recipe submitted by a reader. Enjoy !

• Ready In: 3 hrs 50 mins
• Yields: 1 8 inch square pan

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

1. To prepare base, cut shortening into dry ingredients, mix well.
2. Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
3. Note: the base and cake are baked separately.
4. For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
5. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
6. Pour batter into a greased and floured 8 inch square pan.
7. Bake at 350 deg. F for 25 - 40 minutes.
8. Frosting: in small saucepan, stir tog. milk and flour.
9. Cook, stirring constantly, until mixute is thickened and smooth. Cool.
10. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy.
11. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.
12. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting.
13. Place cake on base. (you can split the cake for layers).
14. Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.