Grease a 10-inch cake pan. Heat milk, shortening and 1/4 cup water until very warm – aobut 120 degrees F. The shortening doesn’t need to melt. Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl. Blend the warm liquids into the flour mixture. Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl. Gradually add 2/3 cups of the remaining flour and the eggs and beat at high speed for 2 minutes. Add remaining flour and mix well. The batter wil be thick but not stiff. Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour. Beat dough down with a spatula and turn into prepared pan. Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.