1 3/4 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. Mazola butter
1/4 c. Mazola corn oil
Pineapple filling
1 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. milk
1 c. heavy cream, whipped

Grease two 8 inch layer pans; line bottoms with waxed paper. Sift together first 3 ingredients; set aside. Stir together next 3 ingredients until smooth. Beat in eggs, one at a time, blending until smooth. Add vanilla. Stir in flour mixture alternately with milk, beginning and ending with flour mixture, mixing until smooth after each addition. Pour into prepared pans. Bake at 350 degrees for 25 minutes or until cake springs back when touched. Cool 10 minutes in pans. Remove; cool on racks. Split cake layers in half horizontally. Place 1 layer on serving plate; spread with 1/3 of the pineapple filling. Repeat with remaining layers and filling. Top with whipped cream. Chill. Makes 8 servings.

PINEAPPLE FILLING:

In saucepan mix 3/4 cup of sugar and 3 tablespoons Argo/Kingsford's cornstarch. Stir in 1 (20 oz.) can crushed pineapple in unsweetened pineapple juice until smooth. Bring to a boil over medium heat, stirring constantly; boil 1 minute.