Preheat oven to 325F. Cream shortening and gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. Combine dry ingredients. Add alternately with milk beginning and ending with flour. Add vanilla. Pour into a greased and floured 9 inch cake pan. Bake at 325F for 25-30 minutes. Cool in pan 10 minutes. Remove and cool completely. Split in half horizontally and spread with cream filling between layers and on top. Top with Cool Whip that has had powdered sugar stirred in.
Combine sugar, corn starch and salt in heavy sauce pan. Gradually add milk, stir with a wire whisk until well blended. Cook over medium beat, stirring constantly until mixture comes to a boil. Boil about 1 minute or until thickened. Put about 1 cup of hot mixture into egg yolks. Stir well and add to hot mixture and cook until thick. Cool slightly.
Cajun Country -- New Iberia, Louisiana