JOY FEELINGS MAGAZINE December 2016 New Year issue | Page 6

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2. Pour into two greased and floured 9-in. round baking
pans (or two 8-in. round baking pans and six muffin
cups).
3. Bake 25-30 minutes. Cool 10 minutes before removing
from pans. Cool on wire racks.
4. Meanwhile, for icing, combine milk and flour in a
saucepan; cook until thick. Cover and refrigerate.
5. In a bowl, beat butter, shortening, sugar and vanilla
until creamy. Add chilled milk mixture and beat 10
minutes. Frost cooled cake. Yield: 12 servings.

6|P ag e:J OY FEE LI NGS!