Line the bottom of two 9-inch layers or one 13x9-inch baking pan with parchement paper; grease and flour the sides.
Sift together cake flour, sugar, baking powder, salt and cocoa. Add shortening. Combine evaporated milk , water and vanilla. Pour in a little over half of the milk mixture into flour mixture. Beat 2 minutes. Add eggs and remaining liquid. Beat 2 minutes. Batter may appear "curdled", but do not worry. Pour into prepared pan(s).
Bake at 350 degrees until cake tests done, about 35 to 40 minutes. Cool. Split each layer into 2 layers. Spread "Sweetened Whipped Cream" between layers. Finish with "Milk Chocolate Icing". Cake will keep in refrigerator 2 to 3 days.
For smaller cake: 1 1/2 Cup Flour, 1 1/4 Cup Sugar, 3 Teaspoons Baking Powder, 3/4 Teaspoon Salt, 4 Tablespoons Cocoa, 1/2 Cup Shortening, 1/2 Cup Evaporated Milk, 1/2 Cup Water, 1 Teaspoon Vanilla, 2 Eggs, and Sweetened Whipped Cream.