Orange Crunch Cake

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

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

DIRECTIONS:

• 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. 

OR…. For 

Butter Pecan Cake

Follow Step 1 as indicated above, and then follow directions on a Butter Pecan Cake mix box.  Pour over filling.  Bake for 30 min or until done.  Frost with Cream Cheese frosting.  

-Christina Sorensen

Nutrition facts (per serving)

Calories (kcal) 773 Protein 6.1g Cals from Protein 3% Total Fat 41.7g Cals from Fat 48%

Carbohydrates 93.9g Cals from Carbohydrates 48% Fiber 1.8g Cholesterol 90mg Sodium 633mg