Orange Crunch Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs brown sugar walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.

In a medium bowl mix together the cake mix water orange juice and oil until blended. Beat in the eggs one at a time then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers on top and sides. Arrange orange sections on top then refrigerate.

To make the frosting: In a medium bowl beat the vanilla frosting until light and fluffy then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.