Orange Crunch Cake

Now here’s a cake that’ll wow ‘em. Under that creamy white frosting are two layers of zesty orange-flavored cake, plus two layers of graham cracker/sugared pecan-spiked crunch.

Prep Time

Minutes

Total Time

2:45

Hrs:Mins

Makes

12 to 16

servings

Cake

cup graham cracker crumbs (15 squares)

1/2

cup packed brown sugar

1/2

cup chopped pecans

teaspoon ground cinnamon

1/2

cup butter or margarine, melted

box Betty Crocker® SuperMoist® yellow cake mix

Grated peel from 2 oranges (about 2 tablespoons)

Juice from 2 oranges, plus water to measure 1 cup

1/3

cup vegetable oil

eggs

Orange slices, if desired

Frosting

container Betty Crocker® Whipped vanilla frosting

cups frozen (thawed) whipped topping

to 2 tablespoons grated orange peel

Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
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 mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.

Makes 12 to 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Prefer hazelnuts or walnuts to pecans? Use either instead, no problem.

For the freshest orange flavor, grate only the bright orange part of the peel. Stop at the bitter-tasting pith, the white portion directly under the bright orange part.

Rather than crushing graham crackers, look for packages of graham cracker crumbs in the baking aisle of your supermarket.

Nutrition Information:

1 Serving (1 Serving)

Calories 540

(Calories from Fat 250),

Total Fat 28g

(Saturated Fat 11g,
Trans Fat 2g),

Cholesterol 75mg;
Sodium 410mg;
Total Carbohydrate 67g

(Dietary Fiber 1g,
Sugars 46g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
3 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
5 1/2 Fat;

Carbohydrate Choices:

4 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Orange Crunch Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens