DOUGH (Makes two 9 x 13 inch cakes) :

1/4 c. sugar
1/4 c. Crisco
1/4 tsp. salt
1 ex.-lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. all-purpose flour
1 tbsp. vanilla

Prepare dough by mixing sugar with Crisco and salt. Add egg and beat with mixer one minute. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix 3 minutes with dough hook or by hand. Turn dough onto floured board; knead 1 minute. Place in lightly greased bowl 1/2 of dough recipe, and cover with towel and set in warm place to rise for 1 hour, or until doubled. Refrigerate other half up to 1 week. Prepare Topping (below). Set aside until dough is ready.

Roll out or pat dough to fit 9 x 13 inch well-greased pan. Crimp edges halfway up sides to hold topping in. When dough is spread, prick dough with fork to prevent bubbling. Spread topping over dough. Let cake stand 20 minutes. Bake at 375 degrees for 21 minutes. Topping should be crusty but gooey.

TOPPING:

2 sticks butter, softened
2/3 c. flour
2 c. sugar
2 ex.-lg. eggs
5 tbsp. milk

Cream butter. Stir together flour and sugar. Gradually beat sugar mixture into butter. Add eggs, 1 at a time, beating well. Add milk gradually until all ingredients are well-blended. Use as directed above.