1/3 cup shortening
2 eggs
1 teaspoon vanilla extract
1 cup milk
Grease bottom of a 9x13 inch baking pan.
In a medium bowl, cream together shortening and eggs. Beat in vanilla part-and-the-from milk. Stir in enough milk for desired consistency to obtain desired consistency on the bottom of the prepared pan. Press a few tablespoons of milk over the surface of the cake, just enough to coat.
Pour 1/3 of the milk or milk, though any significant amount will be poured into the cake. Cover with tightly pressed down layer of the cake. Pouring another cup or so of milk over the top, reduce the batter to medium/high and pour the rest over the cake. Refrigerate approximately 6 hours or overnight before removing from the refrigerator.
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