1 1/2 c. sugar
3 c. all purpose flour
1 c. Crisco
1 c. milk
1 1/2 tsp. baking powder
1 tsp. vanilla
5 eggs (save 2 egg whites for icing)

Cream butter and sugar together. Add eggs one at a time and beat well after each addition.

Sift flour and baking powder together. Repeat. Add flour and milk alternating, adding flour first and last. Add vanilla. Beat well.

Cook at 350 degrees 30 to 35 minutes.

ICING:

2 c. sugar and
1/4 c. sugar
1/3 c. water
(# 2) can crushed pineapple, drained (save juice)
2 egg whites from above

Bring 2 cups sugar and water to a boil. Never stir but shake until almost candied. Next beat egg whites until stiff. Pour sugar and water mixture over egg whites and beat constantly at high speed until it has a stiff consistency.

Next take juice of pineapple and add 1/4 cup sugar and heat to a boil. Let it cool a little bit. Pour over layers. When layers have completely cooled, spread pineapple and then icing over each layer.