Cream Cake Dessert

1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

Heat oven to 350 degrees F.

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 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. Meanwhile, prepare Filling.

Filling:
5 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh raspberries (optional)

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 extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.

Yields 16 to 20 servings.