Orange Crunch Cake


Crunch Layer:

2 cups graham cracker crumbs
1 cup brown sugar
1 cup walnuts, chopped
1 cup butter, melted

Cake:
2 yellow cake mixes
1 cup water
1 cup orange juice
2/3 cup vegetable oil 
6 eggs
4 tablespoons orange zest


Frosting:
2 (16 ounce) can vanilla frosting
2 (8 ounce) container frozen whipped topping, thawed
6 tablespoons orange zest,
2 teaspoon lemon zest




  1. Combine crunch layer ingredients. Press 1/3 into each bottom of 3 greased and floured 8" or 9" pans.
  2. In stand mixer, 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 a large bowl (or stand mixer), mix frosting & topping. Fold in lemon & orange zest.
  5. Place one layer, crunch side up, on plate. Spread with 1/3 frosting. Repeat two times and enjoy!
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