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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bubble Room Orange Crunch Cake Recipe

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This recipe for Bubble Room Orange Crunch Cake is from Culinary Queen, 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!


Category:
Category:

Ingredients:  
Ingredients:  
Crunch Layer:
1 cup graham cracker crumbs
½ cup chopped slivered almonds, toasted
½ cup brown sugar, packed
½ cup butter
Cake:
1 pkg pillsbury plus yellow ckake mix
½ cup water
½ cup orange juice
2 tbsp grated orange peel
3 eggs
⅓ cup oil
Orange Cream Cheese Frosting:
½ cup butter, softened
1 (8oz) pkg cream cheese, softened
1 tsp vanilla
2 cups sifted powdered sugar
1 tsp orange juice
½ tsp grated orange peel

Directions:
Directions:
Preheat oven to 350º. Combine crunch layer ingredients. Press ½ into each bottom of 2 greased and floured 8" or 9" pans. In large bowl, blend cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour into pans. Bake at 350º for 30-35 min. Cool 10 min in pans. Remove from pans and cool completely. While cakes are baking, make frosting. Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, orange juice and orange peel; beat until smooth. (you may need to add more powdered sugar to get the desired consistency for spreading). To assemble: Place one layer, crunch side up, on serving plate. Spread with ½ cup frosting. Top with remaining layer, crunch side down. Spread top and sides with remaining frosting. Store in fridge.

 

 

 

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