| • | Preheat the oven to 350 degree F.
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| • | Take a normal bowl and mix flour and baking powder in it, keep aside.
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| • | Beat butter and sugar in a large normal bowl with electrical mixer on normal hurry until light and fluffy.
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| • | Add egg to it, one at a time, beating well and mix it with vanilla.
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| • | Slowly add the flour mixture, beating until 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 center comes aside clean. Pierce the red-hot cake with large fork at ½ inch intervals.
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| • | Mix milk, condensed milk and vaporised milk.
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| • | Pour gradually all over top of the cake.
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| • | Cool it the right way and cover.
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| • | Place it into the refrigerator for about 1 60 minutes or until ready to serve.
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| • | Before serving up icing the cake with the whipped topping.
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