1 1/2 C. Sifted Cake Flour
1 1/4 C. Sugar
3 t. Baking Powder
1 t. Salt
1/4 C. Cocoa
1/2 C. Shortening
1 t. Vanilla
2/3 C. Undiluted Evaporated Milk
Sift the flour, sugar, baking powder, salt and cocoa together and set aside. With an electric mixer, mix the shortening and vanilla for 2 mins. Then, add the evaporated milk, and eggs and mix for another 2 minutes. While mixing slowly, gradually mix in the dry ingredients.
Bake for 30-35 minutes at 350°, then cool. Knife split layers in half crosswise, making 14 thin layers.
Whipped cream filling: Whip 1 1/2 C. Whipping cream until very stiff in a chilled bowl. When stiff, add 1 t. vanilla extract, and 4 T. Sugar. Spread filling between layers.
Milk chocolate icing: In a pot over boiling water, melt 4 T. Shortening and 6 T. Cocoa. Pour in 5 T of scalding hot milk over 2 C. of sifted powdered sugar and 1/4 t. salt. Stir until dissolved. Stir in 1 t. vanilla and hot cocoa mixture. Beat until thick.