1 box yellow or chocolate cake mix
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. Crisco
1/2 c. butter, softened
1 tsp. vanilla Mix and bake cake as directed, using 9 x 13 pan. Cool and turn out from pan. Using dental floss, slice cake in 2 lengthwise, so you have 2 layers. In saucepan, combine the flour and milk. Cook and stir until thick. Set aside to cool. In bowl combine sugar, salt, Crisco, softened butter and vanilla. Beat with electric mixer until fluffy, then add the cooled milk mixture and beat until fluffy. Put 1/2 cake in 9 x 13 Tupperware keeper. Spread all of filling over that, then put on the top 1/2 cake. Cover with lid and store 1 or 2 days ahead. Great, moist cake. If using yellow cake mix, it's a Twinkie Cake. If using chocolate cake mix, it's a Susie Q cake. |
