¾ cup Shortening (MSPI substitute coconut oil but DO NOT melt)
1 ½ cups Sugar
1 ½ tsp. Vanilla
2 ¼ cups Flour
3 tsp. Baking Powder
1 tsp. Salt
1 cup Milk (MSPI coconut milk or goat milk)
Cream shortening and sugar till fluffy.
Add vanilla and eggs, mix well.
Sift together flour, baking powder, and salt.
Add dry ingredients alternately with milk.
Grease 9x13 pan.
Bake at 375 degrees for 25 minutes.
Cool cake completely.
Mix each package of jell-o with 1 cup boiling water.
Poke holes in top of cake. Pour jell-o over cake and chill 3-4 hours.
Top with cool-whip.