2 sticks butter
1/2 c. Crisco
3 c. sugar
6 eggs
3 c. flour
1 c. milk (1/2 c. evaporated and 1/2 c. reg. milk)
2 tsp. vanilla
Salt to taste

Cream butter and Crisco; add sugar, vanilla, and cream well; add one egg at a time, then flour and milk alternately. Bake in 3 layers at 325 degrees for about 30 minutes.

FILLING:

1 stick butter
1 c. sugar with 2 tbsp. flour mixed in sugar
1 big egg or 2 sm. eggs
1/2 bottle maraschino cherries, cut or chopped
1 can Angel flake coconut
1/2 c. chopped pecans
1 sm. can crushed pineapple, drained

Cream butter and sugar, add egg and beat well. Cook for a few minutes on low heat, stirring constantly until thick. Add fruit and nuts and stack the cake.