Philadelphia German Butter Cake Recipe

1/4 cup shortening

1/4 teaspoon salt

1 large egg

1 envelope active dry yeast

1/2 cup warm milk

2 1/2 cups all-purpose flour

1 tablespoon vanilla

Butter Cake Topping, recipe follows

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

8" square pans or one

9x13X2" pan. Crimp edges halfway up sides of pan to hold topping in. When dought is spread, prick dough with fork to prevent bubbling. Divide topping; spread over dough. Let cakes stand 20 minutes. Bake at

375 F for 30 minutes or until done. Do not overbake. Topping should be crusty, but gooey. Let cool before cutting.

Butter Cake Topping

1/2 pound (2 sticks) unsalted butter NO SUBSTITUTES

2/3 cup flour

2 cups EXTRA FINE sugar

2 extra large eggs

4 to 5 tablespoons milk

Cream butter. Stir together flour and sugar. Gradually beat sugar mixture in butter. Add eggs, one at a time, beating well after each addition. By the teaspoonful, add just enough milk to bring mixture to a consistency for easy spreading over the cake, being careful not to make it too runny. Use as directed in recipe for Butter Cake.