Sunshine Cake

In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, the 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9 x 1/2-inch round layer pans. Bake at 350 degrees for 40 minutes. Or bake 35 to 40 minutes in two (8 x 1 1/2-inch) pans or a 13 x 9 x 2-inch pan. Lemon Filling 3/4 c. sugar 2 Tbsp. cornstarch dash of salt 3/4 c. water 2 egg yolks 3 Tbsp. lemon juice 1 tsp. lemon peel 1 Tbsp. butter or margarine In saucepan combine sugar, cornstarch and salt. Add water, slightly beaten egg yolks and lemon juice; cook and stir over medium heat until thickened. Remove from heat, add grated lemon peel and butter. Cool, spread between layers of Sunshine Cake. Fluffy Frosting 1 1/2 c. sugar 1/8 tsp. cream of tartar 1/2 tsp. salt 2 egg whites 1 tsp. vanilla In top of double boiler, combine sugar, cream of tartar, salt, 1/3 cup water and the egg whites. Place over boiling water and beat about 7 minutes with rotary beater of electric mixer until frosting holds stiff peaks. Mix in vanilla.