Orange Crunch Cake

By CorbettCook

Amount Per Serving
Calories 773
Calories from Fat 376

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% Daily Value *
Total Fat 41.7g 64 %
Saturated Fat 15g 75 %
Cholesterol 90mg 30 %
Sodium 633mg 25 %
** Potassium 199mg 6 %
Total Carbohydrates 93.9g 30 %
Dietary Fiber 1.8g 7 %
Protein 6.1g 12 %
** Sugars 79.7g
Vitamin A 15 %
Vitamin C 35 %
Calcium 13 %
Iron 18 %
** Thiamin 19 %
** Niacin 22 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 33 %

Ingredients

• My folders:
• 1 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter, softened
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup water
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 3 eggs
• 2 tablespoons grated orange zest
• 1 (16 ounce) can prepared vanilla frosting
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons grated orange zest
• 1 teaspoon grated lemon zest
• 1 (11 ounce) can mandarin oranges, drained
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• Dish Type • Appetizers • Breads • Desserts • Drinks • Main Dishes • Salads • Side Dishes • Soups Meal Type • Breakfast • Desserts • Dinner • Lunch • Snacks Occasion • Birthdays • Christmas • Easter •
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Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Let the icing set up in the fridge for about an hour before frosting to make it easier to frost the sides.