The Most Cake

Ok, so, before I give you my little blurb about this recipe, I have to tell you a little story about the day I baked this cake.
I had just gotten home from my early morning shift at work. I came home, baked the cake, took it out of the pan onto a wire rack and placed it on the window sill to cool, as I always do. Then I had a little time to lay down before getting ready to do my second shift of work. An hour later, I was awakened by a sort of scuffling sound. I thought maybe someone had stopped by. I yelled "Hello? Is someone here?" No response. So I get out of bed, walk into my dining room and then stopped dead in my tracks. There was a squirrel CHEWING THROUGH MY WINDOW SCREEN trying to get to my cake! I yelled "NO YOU CAN'T HAVE ANY!" (expletive expletive) and shooed him away! Another 2 minutes, and he'd have made it inside! But I got to the cake before he did, so it was saved. The funniest thing was that he was a brazen little thing...he only ran away like 3 feet, and then stopped, and looked right back at me, still hoping to find a way to get the cake, I guess. So, of course, I spoke to him again, as if he could understand me and said "um, hello, I just said you can't have any!" and slammed the window closed. The little @%$&*! I mean, yes, my cakes always smell great and friends always say they can smell what I'm baking from outside my apt, but this was the first time I ever had wildlife attempting to break into my home to steal it from me! Can you stand it? Unbelievable.
aaaaanyway......where was I.........ah yes.......

This cake was originally called 1-2-3-4 Cake, referring to the amounts of the first four ingredients. My Dad always told my Mom "That cake is the most!" and so it became known as "The Most Cake". Whichever name you decide to call it, you'll absolutely love it, because seriously, this cake is just the most!

1 cup shortening
2 cups sugar
3 cups flour
4 eggs
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp pure vanilla extract

Heat oven to 350F. Grease and flour a tube pan or 2 layer pans.
Cream shortening and sugar until very light. Add eggs, one at a time. Sift together flour baking powder and salt. Add to bowl alternating with milk, beating well after each addition. Add vanilla. Bake for one hour if using a tube pan, or 35 minutes if using layer pans. (or until top springs back when lightly tapped).

Tip:
My favorite way of preparing this is baked in a tube pan and simply dusted with powdered sugar. Any kind of chocolate glaze or butter cream icing would be fine as well.
And whatever you do, DON'T leave it on your window sill to cool!!!