1/2 c. shortening
1/2 c. sugar
4 egg yolks, well beaten
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
5 tbsp. milk

Cream together shortening and sugar. Add well beaten egg yolks and vanilla. Sift together flour, baking powder and salt and add alternately with the milk. Spread in 2 (8") layer pans that have been greased and floured.

Beat 4 egg whites until stiff, add 1 cup sugar gradually, beating thoroughly after each addition. Spread over each layer and cover with chopped walnuts. Bake for 1/2 hour in a moderate oven, 325 degrees.

Put layers together with custard filling. May be serve with whipped cream topping, but is really rich enough.

CUSTARD FILLING:

1 tbsp. cornstarch
2 tbsp. sugar
Pinch of salt

Stir in 1 egg yolk and 1 cup milk, cook until thickened. Add 1/2 teaspoon vanilla.