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1
Preheat oven to 350; grease a 13x9 pan.
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2
In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
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3
In a separate bowl, combine remaining DRY ingredients; set aside.
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4
Pour milk into a measuring cup.
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5
In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
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6
Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
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7
Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
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8
While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
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9
When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
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10
Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
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11
Place top half of cake on filling, press gently.
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12
Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
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13
This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
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14
Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.
