ORANGE CRUNCH CAKE

Orange Crunch Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 12

Number Of Ingredients 14

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1 box Betty Crocker™ Super Moist™ yellow cake mix
Grated peel from 2 oranges (about 2 tablespoons)
Juice from 2 oranges, plus water to measure 1 cup
1/3 cup vegetable oil
3 eggs
Orange slices, if desired
1 container Betty Crocker™ Whipped vanilla frosting
2 cups Cool Whip frozen whipped topping, thawed
1 to 2 tablespoons grated orange peel

Steps:

Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.

Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving, TransFat 2 g