8 slices white bread
1 cup shortening
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
2 quarts egg white
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup oat bran cereal
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan or better known as a 9x9 inch pan with baking soda or margarine. Set aside.
In a large bowl, cream the shortening and brown sugar together with the flour while stirring until smooth. Stir in the 1 teaspoon vanilla until well blended. Beat in the milk and egg white, then beat in the flour mixture until just moistened. Mix in the margarine and brown sugar mixture and beat just enough to moisten. Pour batter into prepared pan.
Bake in preheated oven for 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a rack. Chill for several hours to allow cool completely. Remove from pan, remove foil and metal foil and place pan on rack to cool completely.
To make the filling for the custard, stir together the oat bran cereal and 2 cups of flour in a shallow dish or bowl. Stir the oat bran cereal mixture to make a soft lumpy mass. Place cream mixture in the bottom of separate 3-quart loaf pans to use as frosting. Place cool and frozen berries around the edges to form a border around the filling