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    ORANGE CRUNCH CAKE


    Source of Recipe


    Internet

    List of Ingredients




    Crunch layer:
    1C graham cracker crumbs
    1/2 C firmly packed brown sugar
    1/2 C chopped walnuts
    1/2 C butter, melted

    Cake:
    1 pkg pillsbury plus yellow cake mix
    1/2 C water
    1/2 C orange juice
    1/3 C oil
    3 eggs
    2T grated orange peel

    Frosting:
    1 can ready to spread vanilla frosting supreme
    1 carton frozen whipped topping, thawed
    3T grated orange peel
    1t grated lemon peel
    11 oz can mandarin oranges, drained
    mint leaves, optional

    Recipe



    Heat oven to 350. Grease and flour two 8-9" round cake pans.
    Combine crunch layer ingredients until crumbly. Press half into each prepared pan.
    Blend cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour evenly over crunch layer.
    Bake at 350 for 30-35 minutes or till passes toothpick test. Cool 10 minutes and remove from pans. Cool completely.
    Beat frosting till fluffy; add whipped topping, continue beating till light and fluffy. Fold in grated orange and lemon peel.
    Place 1 cake, crunch side up on plate; spread with 1/4 frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
    Arrange orange sections on top. Garnish with mint leaves. Store in fridge.
 

 

 

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