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    Orange Crunch Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 cup graham cracker crumbs
    1/2 cup brown sugar
    1/2 cup chopped walnuts
    1/2 cup butter, softened
    1 (18.25 ounce) package yellow cake mix
    1/2 cup water
    1/2 cup orange juice
    1/3 cup vegetable oil
    3 eggs
    2 tablespoons grated orange zest
    1 (16 ounce) can prepared vanilla frosting
    1 (8 ounce) container frozen whipped topping, thawed
    3 tablespoons grated orange zest
    1 teaspoon grated lemon zest
    1 (11 ounce) can mandarin oranges, drained

    Recipe



    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.


    2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.


    3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.


    4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

 

 

 


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