Recipe by SweetSueAl
A yellow cake mix loaded with citrus flavor with a crunch layer baked right in. This gives you a fresh sunny flavor year round. I found this recipe on Allrecipes.com
Top Review by Lucky Clover
Very good! The orange zest leaves a funny taste in your mouth, but other than that, it's delish! I didn't realize that I would need more than one tub of icing (the regular size is 12 oz.), so I didn't quite have as much as I would have liked. I love the addition of cool whip! It makes it so light and fluffy! Thanks!
- 1 cup graham cracker crumbs
- 1⁄2 cup brown sugar
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup butter, softened
- 1 (18 1/4 ounce) yellow cake mix
- 1⁄2 cup water
- 1⁄2 cup orange juice
- 1⁄3 cup vegetable oil
- 3 eggs
- 2 tablespoons orange zest, grated
- 1 (16 ounce) can vanilla frosting
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 tablespoons orange zest, grated
- 1 teaspoon lemon zest, grated
- 1 (11 ounce) can mandarin oranges, drained
Directions See How It's Made
- Preheat oven to 350.
- Grease and flour two 9-inch pans.
- -----Crunch Layer----.
- 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 cake mix, water, orange juice and oil until blended.
- Beat in eggs, one at a time,then stir in the orange zest.
- Pour mixture evenly over the crunch layer in the pans.
- Bake in a 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 al cool completely before 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.
- Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
- Arange orange sections of top, then refrigerate.