1/2 c. butter
1/2 c. sugar
4 eggs, separated
1/2 c. + 2 tbsp. flour
1 tsp. baking powder
4 tbsp. milk
Pinch of salt
1 c. walnuts
1 tsp. vanilla
3/4 c. sugar
1 c. cream
1 sm. can crushed pineapple

Cream butter and sugar. Add well beaten egg yolks. Stir in flour and baking powder alternately with milk. Spread into greased 10" cake pans.

MERINGUE: Add pinch of salt and egg whites and beat stiff. Gradually add 3/4 cup sugar and vanilla, beating constantly. Pile meringue on to of each unbaked layer of cake and sprinkle generously with chopped walnuts. Bake 25 minutes in a 325 degree oven or until meringue is browned nicely. Remove cake from pans, turning one layer upside down on cake plate. Spread between layers: 1 cup whipped cream, sweetened with the drained and strained pineapple folded into cream. Place other layer, meringue side up. Strawberries may be substituted.