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1
Preheat oven to 350.
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2
Grease 11x7x1-1/2 inch glass baking dish with shortening.
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3
Line with waxed paper.
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4
Grease waxed paper with shortening.
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5
For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl.
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6
Beat at low, then medium speed of electric mixer until crumbly.
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7
Place egg whites in 1-cup measure.
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8
Add enough water to measure 1 cup.
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9
Pour into crumb mixture.
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10
Beat at high speed 10 minutes or until thickened.
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11
Add baking powder and vanilla.
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12
Beat just until blended.
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13
Spoon 1 cup batter into small bowl.
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14
Add peanut brittle and sundae topping.
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15
Stir until blended.
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16
Spoon remaining batter into prepared baking dish.
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17
Place spoonfuls of peanut brittle batter on top.
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18
Cut through batters with knife for marble effect.
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19
Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center.
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20
Cool 5 minutes before removing from baking dish.
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21
Invert cake onto wire rack.
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22
Remove waxed paper.
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23
Cool completely.
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24
Place cake on serving tray.
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25
For frosting: combine milk and all-purpose flour in small saucepan.
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26
Stir until blended.
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27
Cook and stir over medium heat until mixture thickens.
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28
Transfer to medium bowl.
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29
Cool completely.
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30
Add confectioners sugar, shortening and vanilla.
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31
Beat at low speed until blended.
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32
Beat at medium speed 4 to 5 minutes.
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33
Frost top and sides of cake.
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34
For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides.
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35
Sprinkle top of cake with additional crushed peanut brittle.
