Instructions: To make filling: Cream butter 5 minutes at medium speed. Add shortening a little at a time. Cream 3 to 4 minutes. Add sugar a little at a time. Mix milk and vanilla, and add to mixture, scraping bowl frequently. The longer you beat mixture, the better it becomes.

To make cake: Preheat oven to 350 degrees. Grease two 8 inch square cake pans or baking dishes or use a 13 inch by 9 inch by 2 inch pan. Beat eggs and vanilla together for 1 minute, then add other items one at a time, beating a minute after each addition. Pour into prepared pans.

Bake 30 to 35 minutes (40 to 45 minutes in oblong pan), or until toothpick inserted in center comes out clean. Cool cake in pan.

Its best to use cake when it is slightly frozen. About 30 minutes in the freezer works best.

Cut cake into 1 1/2 inch by 3 1/2 inch bars. Put bottom side of each bar on wax paper, spread half of the bars with filling and top with unfrosted bar, sandwich style. Refrigerate up to 2 weeks; freeze up to 1 year.

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