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ORANGE CRUNCH CAKE

By

Iris Riggs Tolley

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Ingredients

  • CRUNCH LAYER:
  • 1 cup graham cracker crumbs
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup margarine
  • -
  • CAKE:
  • 1 package yellow cake mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/3 cup oil
  • 3 eggs
  • 2 tablespoons orange peel
  • -
  • FROSTING:
  • 1 can Ready to Spread Vanilla Frosting
  • 1 cup frozen whipped topping, thawed
  • 3 tablespoons grated orange peel
  • 1 (11 ounce) can mandarin oranges, drained

Details

Preparation

Step 1

Heat oven to 350deg F. Grease and flour two 9 or 8 inch round cake pans. In small bowl, combine crunch layer ingredients until crumbly. Press half of crumbs into each pan.
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In large bowl, blend cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layer. Bake at 350deg F for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool completely.
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In small bowl, beat frosting until fluffy; add whipped topping - beat until light and fluffy. Fold in grated orange peel. Place one layer crunch-side up on serving plate; spread with 1/4 frosting. Place second layer crunch-side up and frost. Arrange orange slices on top. Garnish with mint leaves. Store in refrigerator.

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