Shelly's Recipe

ORANGE CRUNCH CAKE

Category: Cakes from Cake Mixes

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened

1 pkg yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tbsp grated orange zest

1 (16 oz) can prepared vanilla frosting
1 (8 oz) container frozen whipped topping, thawed
3 tbsp grated orange zest
1 tsp grated lemon zest
1 (11 oz) can mandarin oranges, drained

Preheat oven to 350. 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.

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. Bake 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.

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.