"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 !
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READY IN: 3hrs 50mins
YIELD: 1 8 inch square pan
UNITS: US
INGREDIENTS
NutritionBase
- 1⁄3cup shortening
- 1⁄4cup icing sugar
- 1teaspoon vanilla
- 1
- 1⁄3teaspoon baking powder
Cake
- 1⁄2cup shortening
- 3⁄4cup sugar
- 2
- 1teaspoon vanilla
- 1 1⁄2cups all-purpose flour
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2cup milk
Frosting
- 1⁄2cup milk
- 2tablespoons all-purpose flour
- 1⁄2cup butter
- 1⁄4cup shortening
- 1⁄2teaspoon vanilla
- 1cup icing sugar
- 1dash salt
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DIRECTIONS
- To prepare base, cut shortening into dry ingredients, mix well.
- Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
- Note: the base and cake are baked separately.
- For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
- Sift 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 350 deg. F for 25 - 40 minutes.
- Frosting: in small saucepan, stir tog. milk and flour.
- Cook, stirring constantly, until mixute 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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