Orange Crunch Cake – Cakes Baking Recipes
Ingrients & Directions-CRUNCH LAYER-1 c Graham Cracker Crumbs(Firmly packed)1/2 c Chopped Walnuts1/2 c Brown sugar1/2 c ButterCAKE1 pk Yellow cake mix (the oneWith pudding already in it)1/2 c Water1/2 c Orange juice3 Eggs2 tb Grated orange peel1/3 c Salad oilFROSTING1 cn Ready made Vanilla Frosting1 c Cool Whip (thawed)3 tb Grated orange peel1 tb Grated lemon peel11 oz Can Mandarin oranges drainedMint leaves (0ptional) 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 listedabove, mixing until crumbly.
Plress half this mixture into eachprepared pan. In a large bowl, blend cake ingredients at low speed on mixter untilmoistened. Then beat for two minutes at highest speed. Pour batterevenly divided over crunch layer in the two pans. Bake at 350 for 30to 35 minutes or until a toothpick inserted in the center of the cakecomes out clean.
Cool for 10 minutes in pans. Then remove frompans and cool completely on cooling racks. (Crunch layer is on thetop 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. Gentlyfold in grated orange and lemon peel. Place one cake layer crunch side *UP* on serving plate, spread withone 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 aswirling decorative pattern 1/2 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. ==Yields1 cake