Winnipeg Birthday Cake (Jeanne's Style)
Rec.food.cooking/Andrew Fenstad (1994)

This is a wonderful cake that is quite famous in the Winnipeg area.

Base:
1/3 cup shortening
1/4 cup confectioner’s sugar
1 tsp vanilla
1 cup all-purpose flour
1/3 tsp baking powder

Cake:
1/2 cup shortening
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Frosting
1/2 cup milk
2 tbsp all-purpose flour
1/2 cup butter
1/4 cup shortening
1/2 tsp vanilla
1 cup confectioner’s sugar
Dash salt

Note that the base and cake are baked separately

To prepare base, cut shortening into dry ingredients; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350 degrees F for 10 to 12 minutes. Cool.

For cake, cream shortening and sugar; add eggs and vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350 degrees F for 35 to 40 minutes.

Frosting, in a small saucepan, stir together milk and flour. Cook, stirring constantly, until mixture is thickened and smooth. Cool.

On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.

To assemble cake, place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.