1/2 c. vegetable shortening
1/2 c. sugar
4 egg yolks
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
1 tsp. vanilla

FOR MERINGUE:

4 egg whites
4 tbsp. sugar
1 tsp. vanilla
1/2 c. walnuts, chopped

FOR FILLING:

1 c. whipping cream
1 (8 oz.) can crushed pineapple, well drained

In large bowl cream shortening and add sugar together. Add egg yolks, one at a time, beating well after each. Sift the flour, baking powder and salt together. Add to creamed mixture alternately with milk. Add vanilla.

Grease and flour two 9 inch round cake pans. Spread in batter (it will look scant and runny). Beat egg whites stiff with sugar; add vanilla. Spread over batter in each pan and sprinkle with the nuts. Bake at 325 degrees for 45 minutes. Remove from pans and cool on rack.

Beat cream stiff and fold in pineapple. Put one cake layer, meringue side down on serving plate, cover with cream mixture and set other layer on top, meringue side up. Chill well. Serves 8-10. A real special occasion cake.