Orange Crunch Cake From The Bubble Room Recipes

Steps:

• : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
• : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
• : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
• : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
• : 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.

Steps:

• Combine the crunch layer ingredients together. Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans. Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans. Bake at 350 degrees F for 30-35 minutes. Let the cake cool for 10 minutes. Carefully remove the cake from pans and let them cool completely under room temperature. In small bowl, mix frosting & topping. Fold in lemon and lime peels. Place one layer, crunch side up, on a plate or a cake stand. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. 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 the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
• Bake in the 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 and cool completely before frosting. Frost (crunch side 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 until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.