1 c. butter
2 c. sugar
3 lg. eggs
2 egg yolks
3 c. sifted plain flour
3 tsp. baking powder
1/4 tsp. salt
1 c. milk
2 tsp. vanilla

Cream shortening until smooth. Add sugar. Add eggs and yolks, one at a time. Sift flour, baking powder, and salt together; add alternately with milk. Add flavoring. Bake in 3 (9 inch) pans at 350 degrees for 25-30 minutes.

ICING:

1 1/2 c. sugar
1/4 tsp. cream of tartar
1/2 c. cold water
1 tbsp. light syrup
2 egg whites, unbeaten
1 (15 oz.) can crushed pineapple

Place all ingredients, except pineapple, in top of double boiler. Beat about 5 minutes or until mixture is well mixed and will stand in peaks. Drain pineapple. Put a layer of cake on plate. Spoon 1/2 teaspoon juice over it and spread 1/3 icing over layer; then top with 1/3 drained pineapple. Repeat until all is used.

2ND ICING:

1 lg. can crushed pineapple (15 oz.)
2 tbsp. cornstarch
1/2 stick butter
1/2 c. sugar
1/4 c. brown sugar

Drain juice and mix with cornstarch. Add to rest of mixture and cook until thick. Spread on cooled cake.