1 c. Crisco
4 eggs (reserve 3 whites for icing)
1 1/2 c. sugar
2 1/2 c. milk
3 to 3 1/2 c. self-rising flour

NOTE: If using all-purpose flour, butter may be used instead of Crisco. Also add 1/4 teaspoon salt and 1/4 teaspoon baking powder. 1 qt. applesauce 1 tbsp. vanilla (in applesauce) Enough nutmeg or allspice to suit taste (in applesauce)

Line a 9-inch round pan with waxed paper and fill with enough batter for a thin layer. Bake at 350 degrees for 10 to 15 minutes. Let cool for 3 to 5 minutes before turning out onto plate. Spread a thin layer of applesauce on top of cake.

Bake as many layers of cake as desired the same as the first layer. As each layer is finishes, turn it out on top of the previous applesauce topped layer.

ICING:

3 egg whites
1/8 tsp. salt
2 c. sugar
2/3 c. water

Boil sugar and water in saucepan. While sugar and water is boiling, begin beating the egg whites and salt. Beat until stiff peaks form. Check the sugar and water. When the consistency is such that it will thread down from a spoon, pour it into the egg whites while beating at low speed. Spread the icing over top and sides of the cake. The outer surface should harden in a few hours.