ORANGE CRUNCH CAKE

Orange Crunch Cake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 15

Ingredients

1 cups graham cracker crumbs
0.5 cups brown sugar
0.5 cups walnuts
0.5 cups butter
18.25 ounces yellow cake mix
0.5 cups water
0.5 cups orange juice
0.333333333333 cups vegetable oil
3 units eggs
2 tablespoons orange zest
16 ounces vanilla frosting
8 ounces whipped topping
3 tablespoons orange zest
1 teaspoons lemon zest
11 ounces mandarin oranges

Steps:

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, and then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g