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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A yellow cake loaded with citrus flavor and with a crunch layer baked right in. Ingredients:
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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
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