ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM RECIPE - (4/5)

Orange Crunch Cake from the Bubble Room Recipe - (4/5) image

Provided by Niecer

Number Of Ingredients 17

FOR THE CRUNCH LAYER,
1 cup graham cracker crumbs
1/2 cup chopped walnuts
1/2 cup brown sugar , packed
1/2 cup butter, melted
FOR THE CAKE,
1 Pillsbury Plus brand yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1 ⁄3 cup oil
FOR THE FROSTING
1 Pillsbury brand ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel

Steps:

Combine the crunch layer ingredients together. Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans. Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans. Bake at 350 degrees F for 30-35 minutes. Let the cake cool for 10 minutes. Carefully remove the cake from pans and let them cool completely under room temperature. In small bowl, mix frosting & topping. Fold in lemon and lime peels. Place one layer, crunch side up, on a plate or a cake stand. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.