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1
For base: Cut shortening into dry ingredients; mix well.
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2
Pat firmly and evenly into an 8-inch square pan.
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3
Bake at 350F (180C) for 10 to 12 min.
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4
Cool.
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5
For cake: Cream shortening and sugar; add eggs and vanilla, beating well until fluffy.
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6
Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
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7
Pour batter into a g greased and floured 8-inch square pan.
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8
Bake at 350F (180C) for 35 to 40 min.
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9
Cool.
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10
For frosting: In small saucepan, stir together the milk and the flour.
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11
Cook, stirring constantly until mixture is thickened and smooth; cool.
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12
On highest speed of mixer, beat cooled flour mixture wit h butter, shortening and vanilla until smooth and fluffy.
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13
Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min.
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14
Assemble.
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15
To Assemble Cake: Place shortbread base on serving plate; spread with small amount of frosting.
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16
Place cake on base.
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17
Cover top and sides of cake with remaining frosting.
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18
If desired, garnish with chocolate sprinkles or decorate as you wish.
