"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange Crunch Cake Recipe

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This recipe for Orange Crunch Cake, by , is from Cooking From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vera Whisner


1 cup graham cracker crumbs
1⁄2 cup chopped walnuts (actual recipe) or 1⁄2 cup slivered almonds (actual recipe)
1⁄2 cup brown sugar, packed
1⁄2 cup butter, melted

1 Pillsbury Plus yellow cake mix
1⁄2 cup water
1⁄2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1⁄3 cup oil

1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel
11oz can of mandarin oranges, drained

Preheat oven to 350 degrees. Grease and flour two 8" or 9" cake pans.

Combine ingredients for the crunch layer and press into the bottom of each cake pan.

In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans. Bake at 350 degrees for 30-35 minutes. Cool for 10 minutes and remove from pans and cool completely.

In small bowl, mix vanilla frosting and whipped topping. Fold in lemon & orange peels. Place one cake layer, crunch side up, onto a plate. Spread with 1/2 cup frosting. Add the second layer of cake, crunch side up. Spread top and sides with remaining frosting.

Arrange orange slices on top for garnish.

Number Of Servings:
Number Of Servings:




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