CAKE:

1 cup (2 sticks) butter
1/2 cup solid vegetable shortening
2 1/2 cups sugar
1 tsp. vanilla
6 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
3/4 cup crushed pineapple, undrained

Preheat oven to 350°F.

Cream butter and shortening with sugar. Add vanilla and eggs, beating in eggs one at a time. Mix well after each addition. Add flour that has been sifted with baking powder and salt. Alternately add milk with the dry ingredients beginning with flour. Blend well. Blend in pineapple and mix well.

Pour batter into 3 greased and floured 9-inch round cake pans.

Bake in preheated 350°F oven for 30 minutes or until cake tests done.

Frost when cooled.

FROSTING:

3/4 cup (1 1/2 sticks) butter
2 cups powdered sugar
1 egg
1/4 cup crushed pineapple
1/2 cup coarsely chopped cashews (for top)

In medium bowl, cream butter; gradually add powdered sugar, beating well. Add egg; beat until light and fluffy. Stir in pineapple. Frost cake.

Sprinkle top of cake with cashews. Store in refrigerator.

Makes 1 (3 layer) cake.