CAKE:

3 c. flour
1/2 c. sugar
1 tsp. baking soda
1 c. butter
1/2 c. sour cream
2 egg yolks
1 tsp. vanilla

FILLING:

2 med. cans drained crushed pineapple, 1 c. juice reserved
4 level tbsp. cornstarch
1/2 c. sugar
2 egg whites
1 c. ground walnuts
1/2 c. sugar

Filling: Measure juice. Add cornstarch and sugar. Cook until thick. Remove from heat and add drained pineapple. Set aside to cool.

Cake: Combine flour, sugar and baking soda. Add margairne. Mix. Add to flour mixture the sour cream, egg yolks and vanilla.

Roll out into 2 pieces filling between them. Beat 2 egg whites and spread don top of second layer. Mix walnuts and sugar. Spread on top of egg whites. Bake at 350 degrees in an 11 x 18 x 1 inch pan for 35 minutes.