ORANGE CRUNCH CAKE

I made this for Mike's birthday this week.  If you like orange flavored things this is great.  The crunch bottom makes the cake.

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 fresh 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
2 tablespoons grated orange zest


Directions:
1. Preheat oven to 350 degrees F . Grease and flour two 9-10 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Press into the bottom. 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 20-25 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 if desired, 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 zest. Use frosting on completely cooled cake layers.


If you want to make the frosting from scratch which I did cream ¼ C. butter and add 3 Cups powdered sugar and enough fresh orange juice to make a stiff frosting add 2 T. grated orange zest. Whip one cup of cream until stiff and fold into the frosting. The frosting must be applied somewhat thin with these amounts. It was a stretch getting it all covered but seemed like plenty in the eating. You could make half again more frosting and cream for an easier cover.