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Title: Mandarin Orange Crunch Cake
Categories: Cake
Yield: 1 Cake
| 1 | c | Graham cracker crumbs |
| 1/2 | c | Brown sugar, packed |
| 1/2 | c | Nuts |
| 1/2 | c | Butter, melted |
| 1 | Yellow cake mix, w/pudding | |
| 1/2 | c | Water |
| 1/2 | c | Orange juice |
| 1/3 | c | Oil |
| 3 | Eggs | |
| 2 | tb | Grated orange peel |
| 1 | cn | Frosting, ready-to-serve |
| 1 | c | Cool whip, thawed |
| 1 | tb | Orange extract |
| 1 | ts | Grated lemon peel |
| 1 | cn | Mandarin oranges, drained 11-oz |
In small bowl, combine cracker crumbs, brown sugar, nuts and butter. Press mixture into bottom of greased and floured 9 x 13 cake pan. In large bowl, blend cake mix, water, orange juice, oil, eggs and orange extract. Beat on low speed until moistened, then beat 2 minutes on highest speed. Pour batter evenly over crunch layers. Bake at 350F degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans, then remove and cool completely.
In small bowl, beat frosting until fluffy; add whipped topping and continue beating until light and fluffy. Fold in orange extract and lemon peel. Spread on cake. Arrange mandarin orange sections on top.
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