LOUISIANA DE-BASH CAKE

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, shortening, suger until creamy. Sift dry ings. together. Add milk, vanilla, egg yolks together. Mix the dry and liquid ings together. Fold in egg whites. Spray (7) 8 inch pans or may have to use two at a time. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool and take out of pan and put on a piece of sprayed wax paper until all cakes are baked.

Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoon Plain Flour
Dash of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks
11/4 Cups Sugar
1 Tablespoon Lemon Rind
2 Tablespoons Butter

Mix cornstarch, sugar together. Mix all ings. together and put in a sacuepan. except the butter and lemon juice. Cook until thick. Remove from stove and add the butter and lemon juice. Cover with wax paper until cool.

Iceing:
8oz. Cream Cheese
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla
1 Teasppon Lemon Juice
1 Tablespoon Lemon Zest

In a bowl cream the cheese and butter until softened. Add sugar, vanilla and lemon peel and juice. Sit aside.

Take one layer of the cooled cake and put on a cake plate. Add the filling on top of this. Add another layer and continue until all the filling is gone. Make the iceing and put on top of cake and around sides. If not enough iceing then make a double batch.