Orange Crunch Cake
This recipe is based off the cake from the Bubble Room, which is one of my favorite quirky, kitschy Florida restaurants. Found here.
Ingredients
for the crunch layer:
1 c graham cracker crumbs
1/2 c brown sugar
1/2 c chopped walnuts
2 sticks butter, melted
for the cake:
1 package yellow cake mix (I used Betty Crocker)
1/2 c water
1/2 c orange juice
1/3 c oil
3 eggs
2 T grated orange peel (about 2 oranges)
for the frosting
1 can ready-to-spread cream cheese frosting
1 c Cool Whip
3 T grated orange peel (about 3 oranges)
1 T grated lemon peel (about 1 lemon)
Directions
Preheat oven to 350 degrees Fahrenheit.
Combine the ingredients for the crunch layer in a medium bowl. Spread across the bottom of two 9” cake pans.
In a large bowl, blend the ingredients for the cake. Beat on high speed for 2 minutes. Pour half the batter into each cake pan and bake for 35 minutes. Once done, remove from pans and let cool completely.
In a small bowl, mix frosting and Cool Whip. Fold in orange and lemon peel.
To assemble cake, place one layer on a plate with crunch side up. Spread 1/2 c of frosting. Place the other layer on top, with crunch side up. Spread top and sides with the rest of the frosting.