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APRICOT STACK CAKE 
1 c. Crisco
2 c. brown sugar, packed
3 eggs
4 c. flour
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. soda
1 tsp. salt
2 pkgs. apricot
3 c. water

Cook up. Then add 1 1/2 cup sugar (more or less). Sift 2 cups flour with dry ingredients. Add to creamed shortenings, sugar and eggs, add 2 more cups; ball up in 6 equal parts, using 8 inch pans. Bake at 400 degrees for 10 minutes. Let layers cool and place filling between each layer.
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