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Orange Crunch Cake from the Bubble Room


Orange Crunch Cake from the Bubble Room


Crunch layer
1 cup graham cracker crumbs
½ cup chopped walnuts
½ cup brown sugar , packed
½ cup butter , melted
1 Pillsbury Plus yellow cake mix
½ cup water
½ cup orange juice
2 tablespoons grated orange peel
3 eggs
1 ⁄3; cup oil
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping , thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel
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Nutrition Facts

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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.

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