Orange Crunch Cake Popular Recipes

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Orange Crunch Cake

"A yellow cake loaded with citrus flavor and with a crunch layer baked proper in."

Ingredients :

1 cup graham cracker crumbs
half cup brown sugar
1/2 cup chopped walnuts
half of cup butter, softened
1 (18.25 ounce) package yellow cake mix
half of cup water
1/2 cup orange juice
1/three cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (sixteen ounce) can prepared vanilla frosting
1 (eight ounce) field frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (eleven ounce) can mandarin oranges, tired

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five degrees C). Grease and flour 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide combination calmly between the organized pans. Set apart.
In a medium bowl, mix collectively the cake blend, water, orange juice and oil till mixed. Beat inside the eggs, one at a time, then stir within the orange zest. Pour the combination calmly over the crunch layer inside the pans.
Bake in the preheated oven for half-hour, or till a toothpick inserted into the center of the cake comes out smooth. Allow to chill for 10 mins, then invert onto a twine rack and funky completely earlier than frosting. Frost (crunch aspect up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
To make the frosting: In a medium bowl, beat the vanilla frosting till light and fluffy, then blend within the whipped topping. Stir within the orange and lemon zest. Use frosting on absolutely cooled cake layers.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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