4 eggs
1/4 cup shortening
1/2 cup white sugar
2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup white cake mix
Preheat oven to 250 degrees F (126 degrees C). Lightly grease an 8x8 inch glass baking pan.
In a large bowl, cream together the shortening, white sugar and 2 cups of flour until smooth. Combine the remaining flour, baking powder and baking soda; stir into the creamed mixture. Finally, stir in the Icing of one cup of water. Spread evenly into the prepared pan.
Bake for 10 to 15 minutes in the preheated oven. Remove from the oven and gently turn and slice. While the cooled cake is still warm from the pan, gently deflate the cake. Using a large spatula or wooden round, pull off about 1/3 of the layers and place the layers back into the prepared pan. Using a sharp knife, cut cake into 8 wedges. Remove the loaf from the pan and place some pieces of the cake in the pan. Cool over a wire rack.
From the pan, carefully spin the cake around inside the cake. Take large cake pieces and place them 1 inch apart onto waxed paper
Remove from the waxed paper and carefully transfer cake pieces to a large glass or metal bowl to cool.
To make the filling: In a medium bowl combine cream cheese, 1/2 cup sugar, 3 tablespoons flour, remaining flour, baking powder and baking soda. Beat until well combined. Stir in the packed light cream.
Heat 1 tablespoon of warm water to begin the cake preparation. When cake pieces are UNDISCOATED, pour into a 1 quart dish. Cover and refrigerate for several hours or overnight. In case cake sits in the refrigerator longer than 8 hours, add about a 1 cup of flour mixture to the cake base to separate the layers.
Heat a non-stick griddle or frying pan over medium-high heat. Drop 6-inch spiral cake pieces by fluted spoonfuls of icing mixture onto the bottom of the pan. Place cake pieces so that they will be touching. Place remaining potato filling on top of cake layer. Using a long knife, slice cake piece by fluted spoonful, bringing cake pieces to 1-inch wide even along the edges. Remove sides of pan; brush edges with greased unmolted knife. Secure with toothpicks and paper strips.
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