1/4 c. granulated sugar
1/4 vegetable shortening
1/4 tsp. salt
1 lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. flour
1 tbsp. vanilla

TOPPING:

1/2 lb. (2 sticks) unsalted butter
2/3 c. flour
2 c. extra fine sugar
2 extra lg. eggs
4-5 tbsp. milk

Prepare dough by mixing sugar with shortening and salt. Add egg and beat with mixer 1 minute. Dissolve yeast in warm milk. Add flour, then yeast-milk mixture and vanilla to sugar mix. Mix 3 minutes with dough hook or by hand. Turn onto floured board; knead 1 minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for 1 hour, or until doubled.

Meanwhile, prepare topping. Cream butter, mix together flour and sugar. Gradually beat sugar mixture into butter. Add eggs, one at a time, beating well after each. By the teaspoonful, add milk to bring mixture to an easy spreading consistency, being careful not to make it too runny.

Divide dough in 2. Roll or pat to fit two well greased 8 inch square pans, or one 9 x 13 inch pan (2 is best). Crimp edges half way up pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling.

Divide topping between pans, spread over the dough. Let cakes sit for 20 minutes. Bake at 375 degrees for 30 minutes or until done. Do not overbake. Topping will be crusty but gooey. Let cool before cutting.