2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. shortening

Mix all dry ingredients together and shortening, cream until crumbly. Set aside 1/2 cup crumbs, add 1 cup sour milk and egg. Beat. Pour in lightly greased baking pan and sprinkle with dry crumbs. Bake 30 to 40 minutes at 325 degrees. This cake has its own topping. Serve fresh.

COOKED TOPPING:

1 c. milk
3 tbsp. flour

Cook until very thick. Cool completely. Cream 1 cup granulated sugar and 2 cubes butter or 1 cup butter and 1 teaspoon vanilla; add to cooked mixture. Beat until whipped cream look, refrigerate a few minutes. Will cover a 2 layer or larger sheet cake. Very good!