LOUISIANA DE BASH CAKE WITH FILLING AND ICEING

21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla

Cream butter and shortening and sugar until it is creamy. Sift dry ings. together. Add milk, vanilla and egg yolks together. Alternate liquid and dry ings. to mixture. Fold in egg whites. Grease and flour 7, 8 inch round cake pans. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool.

Lemon Filling:

3 Tablespoons Corn Starch
3 Tablespoons Plain Flour
Dash Of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks, beaten
11/4 Cup Sugar
1 Tablespoon Lemon Rind (zest)
2 Tablespoons Butter

Mix cornstarch and sugar together. Mix all other ings. in a saucepan except butter and lemon juice. Cook until thick. Remove from stove. Add butter and lemon juice. Cover with wax paper until cool.

Iceing:

8 oz. Cream Cheese, softened
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla or Lemon Juice

Cream the cheese, butter until it is softened. Add sugar, vanilla and lemon peel. Mix good. Place the filling on top of the first cake layer. Stack cake and then add more filling. Continue doing this until you have all the cakes filled with filling. Then cover with the iceing around the cake and on top. Keep ref.