Prepare dough by mixing sugar with shortening and salt. Add egg and beat with mixer one minute until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix three minutes with dough hook or by hand. Turn dough onto floured board; knead one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour or until doubled. Meanwhile, prepare topping; set aside.
Divide dough in two pieces. Roll or pat to fit two well-greased 8" square pans or one 9x13X2" pan. Crimp edges halfway up sides of pan to hold topping in. When dough is spread, prick dough with fork to prevent bubbling. Divide topping; spread over dough. Let sit 15 min or so in pan before putting in oven. Bake at 340Â°F for 20-25 minutes or until done. Do not overbake. Topping should be crusty, but very goooy,underneth..middle will look uncooked ..but will thicken as it cools . Let cool before cutting.
Butter Cake Topping
1/2 pound (2 sticks) unsalted butter NO SUBSTITUTES
Butter should be softened first Stir together flour and sugar. Gradually beat sugar mixture in butter. Add eggs, one at a time, beating well after each addition. By the teaspoonful, add just enough milk to bring mixture to a consistency for easy spreading over the cake, being careful not to make it too runny. Use as directed in recipe for Butter Cake