1/2 c. shortening
3/4 c. powdered sugar
4 eggs, separated
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. milk
1 c. sugar, half granulated, half powdered
1/2 c. blanched almonds, chopped
2 tbsp. sugar

Cream shortening, add powdered sugar gradually and cream thoroughly. Add well beaten egg yolks and beat well. Blend in vanilla. Sift flour, baking powder, and salt together and beat into creamed mixture alternately with milk. Spread mixture alternately with milk. Spread batter in 2 well greased and floured round 8 inch pans. Make meringue by beating egg whites to hold stiff point, then beat in the cup of sugars gradually. Spread half of meringue over each layer, sprinkle with almonds and sugar. Bake at 325 degrees for 35-40 minutes. Remove from oven, cool, remove from pan, keeping meringue on top. Put raspberry filling between layers.