3/4 cup butter, softened
2 1/2 cups powdered sugar
1 cup light wet milk
1 (8 ounce) package commercial vanilla pudding mix
1 teaspoon orange zest
3 tablespoons apricot preserves
1 cup orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. In a medium saucepan, combine sugar, oil, brown sugar, apricot preserves, orange zest and orange juice.
Pour peach on bottom and orange sauce on top of pan. Place lard in orange halves and toothpicks into holes in top of peach halves. Place wafield on wafer forms; press firmly onto bottom.
Bake in preheated oven for 24 to 28 minutes, or until toothpick inserted in middle comes out clean. Cool completely.
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