| • | Preheat the oven to 350 degrees F.
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| • | Take a bowl and combine flour and baking powder in it, keep aside.
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| • | Beat butter and sugar in a big bowl with electric mixer on medium speed till light and fluffy.
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| • | Add eggs to it, one at a time, beating well and combine it with vanilla.
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| • | Slowly add the flour mixture, beating till well blended.
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| • | Pour the mixture into the 13x9 inch baking pan.
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| • | Bake for about 30 minutes or until the toothpick inserted in the middle comes out clean. Pierce the hot cake with large fork at ½ inch intervals.
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| • | Mix milk, condensed milk and evaporated milk.
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| • | Pour gradually over top of the cake.
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| • | Cool it properly and cover.
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| • | Place it into the refrigerator for about 1 hour or till ready to serve.
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| • | Before serving frost the cake with the whipped topping. |
