Saturday, May 21, 2011

Orange Crunch Cake

  http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/306772.jpg


Ingredients:

    * 1 cup graham cracker crumbs
    * 1/2 cup brown sugar
    * 1/2 cup chopped walnuts
    * 1/2 cup butter, softened
    * 1 (18.25 ounce) package yellow cake mix
    * 1/2 cup water
    * 1/2 cup orange juice
    * 1/3 cup vegetable oil
    * 3 eggs
    * 2 tablespoons grated orange zest
    * 1 (16 ounce) can prepared vanilla frosting
    * 1 (8 ounce) container frozen whipped topping, thawed
    * 3 tablespoons grated orange zest
    * 1 teaspoon grated lemon zest
    * 1 (11 ounce) can mandarin oranges, drained

Method:

   1. 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.
   2. 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.
   3. 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.
   4. 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.

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