1 (19 ounce) package vanilla wafers (medicine store brand)
2 1/2 cups cream of tartar
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups butter
2 tablespoons boiling water
1 (16 ounce) can diced orange juice concentrate
1 1/2 cups orange juice concentrate
1 package orange flavored Jell-O mix
1 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
In a large bowl, sift together the powdered sugar, egg, vanilla, butter, water and orange juice concentrate. Beat until smooth. Stir in orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate. Mix thoroughly and pour mixture into prepared pan. Sprinkle evenly with remaining powdered sugar.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 30 minutes before attempting to remove from pan.
To make the icing and frosting: In a medium bowl, mix together white sugar, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate.
To make the filling: In a medium bowl, mix together sugar, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate. Stir until all ingredients are thoroughly combined.
Pour orange juice concentrate mixture over cooled cake while still in pan. Chill in refrigerator at least 4 hours before serving.
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