Orange crunch cake

1 cake

Ingredients

Quantity Ingredient
1 cup Graham Cracker Crumbs
(Firmly packed)
½ cup Chopped Walnuts
½ cup Brown sugar
½ cup Butter
1 pack Yellow cake mix (the one
With pudding already in it)
½ cup Water
½ cup Orange juice
3 Eggs
2 tablespoons Grated orange peel
⅓ cup Salad oil
1 can Ready made Vanilla Frosting
1 cup Cool Whip (thawed)
3 tablespoons Grated orange peel
1 tablespoon Grated lemon peel
11 ounces Can Mandarin oranges drained
Mint leaves (0ptional)

Directions

CRUNCH LAYER

CAKE

FROSTING

Preheat oven to 350. Spray Bakes Joy on two 9 inch round cake pans (0r grease and flour the pans). In a small bowl, combine all of the crunch layer ingredients listed above, mixing until crumbly. Plress half this mixture into each prepared pan.

In a large bowl, blend cake ingredients at low speed on mixter until moistened. Then beat for two minutes at highest speed. Pour batter evenly divided over crunch layer in the two pans. Bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in pans. Then remove from pans and cool completely on cooling racks. (Crunch layer is on the top of cooling cakes)

In a small bowl, beat frosting at medium speed on mixer until fluffy, add cool whip and continue beating until light and fluffy. Gently fold in grated orange and lemon peel.

Place one cake layer crunch side *UP* on serving plate, spread with one fourth of the frosting. Top this with the remaining cake layer, crunch side *UP*.

Spread top and sides with remaining frosting.

Arrange well drained mandarin orance sections on top of the cake in a swirling decorative pattern ½ inch from the edge of the cake. Then arrange mint leaves (if using) and any remaining orange sections in the center of the cake.

Important: Refrigerate for at least one hour (longer the better) before serving.

Store any leftovers in the refrigerator.

Village News: April 1995

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 06-14-95

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