DESSERT

TENNESSEE CANASTA CAKE

CREAM FILLING

To make filling: Gradually stir milk into flour in small saucepan. Heat, stirring, over low flame until it forms a thick paste. Cool. Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. (The more you beat it the fluffier it gets.) Beat in vanilla.

To make icing: Combine butter, cocoa and cola. Heat to boiling and pour over powdered sugar and pecans. Mix well.

To assemble: Spread pastry cream between cake layers. Frost top and sides with icing. Makes 16 servings.

Per serving: 421 calories 47 percent from fat), 22.8 g fat (7.6 g saturated, 7 g monounsaturated), 18.3 mg cholesterol, 3.9 g protein, 54.8 g carbohydrates, 2.1 g fiber, 359.4 mg sodium.

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