2 1/2 c. self-rising flour
2 c. sugar
1 1/2 c. Crisco oil
2 1/2 tsp. cinnamon
4 eggs separated (beat yolks and fold in)
1 sm. can crushed pineapple with juice
1 c. chopped nuts

Mix well and fold in well beaten egg whites. Bake 325 degrees for 1 hour and 10 minutes.

ICING:

1/2 c. butter
1/4 c. evaporated milk
1 c. brown sugar
1 tsp. vanilla

Mix together and bring to a slow boil for 5 minutes. (Makes a runny icing.) Put on cake while hot.