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1
Preheat the oven to 350 degrees F.
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2
Grease and flour two 8-inch round cake pans.
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3
Cream the shortening with the 1 cup sugar.
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4
Add 1 egg and beat until blended.
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5
Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt.
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6
Add to the creamed mixture alternately with the milk.
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7
Stir in the vanilla.
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8
Divide the batter between the cake tins.
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9
Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean.
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10
Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
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11
To make the filling, combine the flour with the sugar in a small saucepan.
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12
Add the egg, milk, and salt.
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13
Cook over low heat, stirring constantly, until the filling is smooth and thick.
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14
Stir in the vanilla.
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15
Chill in the refrigerator.
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16
Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean.
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17
Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
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18
To make the filling, combine the flour with the sugar in a small saucepan.
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19
To assemble, spread the filling between the cooled cake layers and top with the frosting.
