Budget Dessert Recipes

1/2 c. (119 ml) soft shortening, like Crisco
1 1/2 c. (0.4 L) confectioner's sugar, sifted (divided)
4 eggs, separated
1 c. (0.2 L) flour
1 tsp. (5 ml) baking powder
1/4 tsp. (1 ml) salt
3 Tbsp. (44 ml) milk
1/2 c. (119 ml) granulated sugar
1/2 c. (119 ml) shaved blanched almonds
2 Tbsp. (30 ml) sugar
1 batch instant vanilla pudding
Whipped cream

An old-school dessert recipe.

Beat together shortening and 3/4 c. (178 ml) confectioner's sugar. (Confectioner's sugar is also known as powdered sugar, icing sugar, or 10X.)

Separate eggs. Add yolks to creamed shortening and sugar mixture.

Into a medium bowl, sift together flour, baking powder, and salt. Add dry ingredients to creamed shortening mixture. Then add 3 Tbsp. (44 ml) milk.

Grease and flour two round 8-inch cake pans. Pour batter into pans.

Beat egg whites until frothy. Gradually add 1/2 c. (119 ml) granulated sugar and 1/2 c. (119 ml) confectioner's sugar. Spread half of this meringue layer over batter in each pan.

Combine blanched almonds with 2 Tbsp. (30 ml) sugar. Sprinkle evenly over meringue layers.

Bake at 325°F for 35 to 40 minutes. (Remember, a meringue behaves itself much better on a dry day. Humidity = meringue's doom!)

While cake layers are baking, make instant pudding according to package directions. Place in refrigerator to firm.

Allow cake to cool thoroughly and completely. Place a layer on a serving plate, meringue side up. Add a layer of pudding, then place the other layer on top.

Serve with whipped cream alongside.

Submitted by Gretchen Grant
Contributed on: Friday August 4th, 2006 and modified on Monday May 10th, 2010