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Orange Crunch Cake Recipe

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This recipe for Orange Crunch Cake, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Saturday, January 3, 2009


Crunch Layer:
1 cup graham cracker crumbs
1/2 cup packed brown sugar
1/2 cup chopped nuts
1/2 cup margarine, melted
1 pkg. yellow cake (Pillsbury plus)
1/2 cup water
1/2 cup OJ
1/3 cup oil
3 eggs
2 Tbsp. grated orange peel
1 can vanilla frosting
1 cup frozen whipped topping
3 Tbsp. orange peel
1 tsp grated lemon peel
11 oz can mandarin oranges (drained)

Grease and flour 2-8 or 9 " cake pans. In a small bowl, combine crunch ingredients until crumbly. Press half in each pan. In large bowl, blend cake ingredients at low till moistened, beat 2 minutes on high. Pour evenly over crunch layer. Bake at 350 for 30-35 minutes.

In a small bowl, beat frosting till fluffy add whipped topping, continue beating until light and fluffy. Fold in peels.
Place one layer crunch side up. Spread with 1/2 of frosting. Add remaining layer crunch side up. Ice and store in fridge. Garnish with oranges.

Personal Notes:
Personal Notes:
You may need to use a little more frosting.




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