Cream Cake Dessert

1 pkg. (18-1/4 oz) yellow cake mix
1 pkg. (3.4 oz) instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

FILLING:
5 TBS. all purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt

Fresh rasberries, strawberries, blueberries, or whatever you like (optional) In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly.Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 9x13 in. pan. Bake @ 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a rack to cool completely.


Meanwhile, in a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. In a mixing bowl, cream the butter, shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split the cake into two horizontal layers. Spread filling over the bottom layer; replace the top layer. Cut into serving size pieces. Garnish with fruit if desired. YIELD: 16-20 servings.