1 c. sifted flour (cake flour)
2 tsp. baking powder
1/8 tsp. salt
4 lg. eggs, separated
1 c. sugar
2 tsp. vanilla
1/2 c. shortening
5 tbsp. milk
3/4 c. finely chopped pecans
Pineapple cream filling

Resift flour with baking powder and salt. Beat egg whites to soft peaks. Gradually beat in 1/2 cup sugar, beat until stiff. Fold in 1 teaspoon vanilla. Set aside.

Cream shortening with remaining 1/2 cup sugar well. Beat in egg yolks. blend in flour mixture alternately with milk. Stir in remaining teaspoon vanilla.

Divide butter between two well greased and floured 8" cake pans. Top each with half the meringue and sprinkle with pecans. Bake at 350 degrees for 40 to 45 minutes until cake is done and meringue a light golden brown. Cool in pans. Turn out.

Place 1 layer meringue side down on serving plate and spread with pineapple cream filling. Top with second layer, meringue side up. Refrigerate several hours or overnight.

PINEAPPLE CREAM FILLING:

Drain a 13 1/2 ounce can crushed pineapple well. Beat 1 cup whipping cream with 1 1/2 teaspoons powdered sugar and 1/2 teaspoon vanilla until stiff. Fold in well drained crushed pineapple.