"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Orange Crunch Cake Recipe

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This recipe for Orange Crunch Cake, by , is from The Jamison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jasmine Kennerly
Added: Wednesday, September 10, 2008


Crunch Layer
1 cup graham cracker crumbs
cup firmly packed brown sugar
cup chopped walnuts
cup margarine/butter (melted)

1 package Pillsbury Yellow Cake Mix
cup water
cup orange juice
1/3 cup oil
3 eggs
2 tablespoons grated orange peel

1 tub Pillsbury White Frosting
1 cup frozen Cool-Whip (thawed)
3 tablespoons grated orange peel
1 tablespoon grated lemon peel
11 oz can mandarin oranges

--Heat oven to 350 F. Grease and flour two 9 or 8 inch round cake pans. In small bowl, combine crunch layer ingredients until crumbly. Press half of crunch mixture into each prepared pan.

--In large bowl, blend cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layer. Bake at 350 F for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

--In small bowl, beat frosting until fluffy; add Cool-Whip and continue beating until light and fluffy. Fold in grated orange and lemon peel. Place one layer, crunch side up, on serving plate; spread with one fourth frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting. Arrange orange sections on top.

--Store in refrigerator.




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