Graham Cracker Torte

½ cup butter
1 cup sugar
3 eggs, separated
1 t vanilla
grated rind of one orange
½ cup flour
2 t baking powder
½ lb graham crackers, crushed
1 cup milk

Custard
½ cup sugar
1 T cornstarch
1/8 t salt
2 egg yolks
1 cup milk, scalded
½ t vanilla

Icing
2 cups confectioners' sugar
4 T butter
4 T water
1 t vanilla
3 T cocoa

Cream together the butter and sugar. Add well beaten egg yolks, vanilla, and orange rind. Add sifted dry ingredients and cracker crumbs alternately with the milk. Beat egg whites until stiff and fold into mixture. Bake in two 8 inch sandwich tins in a 375°F oven for 20 minutes. Cool.

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.

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

Spread custard between the two torte layers. Frost with icing.

Serves 6-8