Directions (continued)

• vanilla. Combine the flour, baking soda and salt; add to creamed
• mixture alternately with sour cream, beating just until combined.
• Pour into two greased and waxed paper-lined 9-in. round baking pans.
• Combine topping ingredients; sprinkle over batter. Lightly cut
• through with a knife to swirl.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes; remove from pans to
• wire racks to cool completely.
• In a small saucepan, combine cornstarch and milk until smooth. Bring
• to a boil; cook and stir for 1-2 minutes or until thickened. Cover
• and refrigerate until chilled. In a small bowl, cream the butter,
• shortening and sugar until light and fluffy. Add vanilla and chilled
• milk mixture; beat on medium speed until smooth and creamy, about 10
• minutes.
• Place one cake on a serving plate; spread with filling. Top with
• remaining cake. Store in the refrigerator. Yield: 8-10 servings.