1/2 c. butter
1 c. sugar
3 eggs, separated
1 tsp. vanilla
Grated rind of 1 orange
1/2 c. flour
2 tsp. baking powder
1/2 lb. graham crackers, crushed
1 c. milk

CUSTARD:

1/2 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
2 egg yolks
1 c. milk, scalded
1/2 tsp. vanilla

ICING:

2 c. confectioners' sugar
4 tbsp. butter
4 tbsp. water
1 tsp. vanilla
3 tbsp. cocoa

1. Cream together the butter and sugar. Add well beaten egg yolks, vanilla and orange rind.

2. Add sifted dry ingredients and cracker crumbs alternately with the milk.

3. Beat egg whites until stiff and fold into mixture. Bake in 2 (8") sandwich tins in a 375 degree oven for 20 minutes. Cool.

4. To make custard filling, mix together the sugar, cornstarch and salt. Add slightly beaten egg yolks. Add the milk and mix well. Cook in the top of a double boiler over simmering water, stirring constantly, until smooth and thick. Cool. Add vanilla.

5. For icing, cream sugar and butter. Add water, vanilla and cocoa and mix well.

6. Spread custard between the two torte layers. Frost with icing. Serves 6 to 8.