1/2 c. shortening
1/2 c. sugar
4 eggs
1 c. flour
1 tsp. baking powder
Dash salt
1/4 c. milk
1/2 tsp. vanilla

MERINGUE:

4 egg whites
3/4 c. sugar (scant)
1/4 tsp. cream of tartar

Beat well the sugar and shortening. Add egg yolks to above. Add alternately the flour, baking powder, salt with milk and vanilla and mix together. Divide into two 9" cake pans. Set aside. Make meringue: Beat egg whites until stiff (not dry), add cream of tartar and gradually add sugar.

Spread meringue over un-baked layers. Sprinkle with 1 tablespoon sugar and chopped nuts.

Bake in 350 degrees oven for 25 to 30 minutes.

To serve: Place meringue top layer down on serving plate, place a raspberry cream or chocolate cream filling between the layers and top with remaining layer, meringue on top. An elegant dessert. Make the filling by whipping 1 cup whipping cream and adding drained raspberries or 2 tablespoons cocoa mixed with powdered sugar.