Orange Crunch Cake Good Recipes

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Orange Crunch Cake

"A yellow cake loaded with citrus taste and with a crunch layer baked right in."

Ingredients :

1 cup graham cracker crumbs
half of cup brown sugar
1/2 cup chopped walnuts
half of cup butter, softened
1 (18.25 ounce) bundle yellow cake blend
half of cup water
1/2 cup orange juice
1/3 cup vegetable oil
three eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) box frozen whipped topping, thawed
three tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (eleven ounce) can mandarin oranges, drained

Instructions :

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

Preheat oven to 350 ranges F (a hundred seventy five ranges C). Grease and flour two nine inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture lightly between the prepared pans. Set aside.
In a medium bowl, blend collectively the cake blend, water, orange juice and oil until combined. Beat inside the eggs, one at a time, then stir inside the orange zest. Pour the mixture frivolously over the crunch layer in the pans.
Bake within the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to chill for 10 mins, then invert onto a cord rack and cool completely earlier than frosting. Frost (crunch aspect up) between layers, on top and aspects. Arrange orange sections on top, then refrigerate.
To make the frosting: In a medium bowl, beat the vanilla frosting till mild and fluffy, then mix within the whipped topping. Stir in the orange and lemon zest. Use frosting on absolutely cooled cake layers.

Notes :

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

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