Tuesday, May 25, 2010

Orange Crunch Cake

Orange Crunch Cake


Shortening or cooking spray
1 cup graham cracker crumbs
½ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup butter, melted
1 box yellow cake mix
1 to 2 tablespoons grated
orange peel
1 ¼ cups orange juice
1/3 cup vegetable oil
3 eggs


1 container (12 ounces)
whipped vanilla frosting
2 cups frozen (thawed)
whipped topping, such as
Cool Whip
1 to 2 tablespoons grated
orange peel


Heat oven to 350 degrees, (325 degrees for dark or nonstick pans). Grease bottoms of 2 (8- or 9-inch) round pans with shortening or cooking spray.
In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
In large bowl, beat cake mix, orange peel, orange juice, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 8-inch rounds 37 to 42 minutes and 9-inch rounds 30 to 38 minutes, or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pan to loosen cakes. Remove pans to cooling racks, placing crumb mixture side up. Cool completely, about 1 hour.
In a large bowl, stir frosting ingredients until well blended. Place 1 cake layer, crumb side up, on serving plate. Spread 1 cup frosting to within ¼ inch of edge.
Add second layer, crumb side up. Frost side and top of cake with remaining frosting. To serve, cut cake with serrated knife. Store covered in refrigerator.
Serves 12 to 16.
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