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Orange Crunch Cake from the Bubble Room

Orange Crunch Cake from the Bubble Room

Orange Crunch Cake from the Bubble Room

Orange Crunch Cake from the Bubble Room

Ingredients

Crunch layer
1 cup graham cracker crumbs
½ cup chopped walnuts
½ cup brown sugar , packed
½ cup butter , melted
Cake
1 Pillsbury Plus yellow cake mix
½ cup water
½ cup orange juice
2 tablespoons grated orange peel
3 eggs
1 ⁄3; cup oil
Frosting
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping , thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel
Read more: http://www.food.com/recipe/orange-crunch-cake-from-the-bubble-room-383779#ixzz1nXkj9lOL

Directions

1 : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans. 2 : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans. 3 : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely. 4 : In small bowl, mix frosting & topping. Fold in lemon & lime peels. 5 : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

More recipes by Denise G.

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