FILLING:

1 c. canned milk
3 tbsp. flour
1 c. sugar
1 c. Crisco
Pinch salt
1 tsp. vanilla
1 can crushed pineapple
Angel food cake mix

Cook milk and flour in double boiler until thick; cool. Blend sugar and Crisco well into milk and flour mixture. Add vanilla and salt. Mix well. Drain pineapple and add to mixture. Set aside until cake is done.

Mix angel food cake mix according to package directions. Line 2 cookie sheets with wax paper. Divide batter 1/2 on each cookie sheet.

Bake at 375 degrees for 15 minutes. Turn cake over onto dampened tea towel; cool slightly. Fill with pineapple mixture. Roll as you would a jelly roll. When completely cool, sprinkle with powdered sugar. Refrigerate.