1 c. shortening
4 tbsp. butter

Cream together. Add:

1/2 c. sugar
1/4 c. hot milk
1 egg
1 tbsp. vanilla

Beat well after adding sugar. Add milk and beat well. Add egg and beat until no gritty sugar can be tasted. Add vanilla. Makes enough for 2 cakes. Will keep good in freezer for one month or more.