Cake:

2 c. sugar
1 1/2 c. buttermilk
2 egg whites
1 whole egg
1/2 c. lard or Crisco shortening
3 tbsp. crushed orange peel (double if bought orange peel)
1 tbsp. baking soda

Combine all ingredients. Work in flour until very thick. Knead into balls (biscuit size). Roll on flour until not quite the size of the cake pans, very thin layers. Grease pans very lightly and dust pans lightly with flour. Place layers in cake pans. Press to edges of pan.

Bake at 375°F until done, but not browned.

Filling:

3 (12 oz. ea.) cans evaporated milk
1 can water
4 to 6 tbsp. crushed orange peel (increase to 9 tbsp. for bought orange peel)
9 c. sugar
6 eggs plus 2 egg yolks from cake
1 1/2 c. all-purpose flour
3/4 lb. (3 sticks) butter

Mix evaporated milk and water together. Set aside 2 cups of mixture. Mix flour with milk mixture; set aside. Add other filling ingredients. Cook on low, stirring constantly, until slight thickening noted. Place filling and alternate layers of cake. Set in refrigerator for 3 to 4 days to allow filling to soak in.