Orange Crunch Cake from the Bubble Room |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together. Ingredients:
1 cup graham cracker crumbs |
1/2 cup chopped walnuts |
1/2 cup brown sugar, packed |
1/2 cup butter, melted |
1 pillsbury plus yellow cake mix |
1/2 cup water |
1/2 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 |
Directions:
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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