Italian Cream Cake 

4 eggs
1 cup sugar
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
5 tbsp. hot water 

Beat eggs. Add sugar and blend. Add flour, salt, baking powder and water. Blend again. Bake in lightly greased and floured pan at 350 F. For 30 to 40 minutes.

Filling: 

1 medium can fruit cocktail
1 quart milk
1 small can crushed pineapple
1 cup sugar
2 eggs
10 tbsp. flour

Drain pineapple, and spoon over bottom half of cake until moist, but not soggy. Hold out drained fruit. Cream the milk, sugar, eggs and flour together. Cook in double boiler until custard forms, cool and add fruit. Spoon fruited cream over bottom of cake and place top over filling. Ice with butter cream or 7 minute icing.