Ingredients
10
10 servings
- •1 cup graham cracker crumbs
- •0.5 cup brown sugar
- •0.5 cup chopped walnuts
- •0.5 cup butter, softened
- •1 (18.25 ounce) package yellow cake mix
- •0.5 cup water
- •0.5 cup orange juice
- •0.33300000429153 cup vegetable oil
- •3 eggs
- •2 tablespoons grated orange zest
- •1 (16 ounce) can prepared vanilla frosting
- •1 (8 ounce) container frozen whipped topping, thawed
- •3 tablespoons grated orange zest
- •1 teaspoon grated lemon zest
- •1 (11 ounce) can mandarin oranges, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Combine graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
- In a medium bowl, mix together cake mix, water, orange juice, and oil until blended. Beat in eggs, one at a time, then stir in orange zest. Pour mixture evenly over crunch layer in the pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow to cool in pans for 10 minutes; invert onto a wire rack and cool completely before frosting. Frost (crunch-side up) between layers, on top and sides. Arrange mandarin orange segments on top; refrigerate.
- To make frosting: In a medium bowl, beat vanilla frosting until light and fluffy; mix in whipped topping. Stir in orange and lemon zest. Use frosting on completely cooled cake layers.
Nutritional Facts
Per 10 servings
- Calories: 773
- Carbohydrate: 94g
- Fat: 42g
- Fiber: 2g
- Protein: 6g
- Sugar: 65g
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