Orange Crunch Cake - cooking recipe

Ingredients

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup walnuts, chopped
1/2 cup butter, softened
1 (18 1/4 ounce) yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons orange zest, grated
1 (16 ounce) can vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons orange zest, grated
1 teaspoon lemon zest, grated
1 (11 ounce) can mandarin oranges, drained

Preparation

Preheat oven to 350.
Grease and flour two 9-inch pans.
-----Crunch Layer----.
Combine the graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
----Cake----.
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 the orange zest.
Pour mixture evenly over the crunch layer in the pans.
Bake in a 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 al cool completely before frosting.
----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.
Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
Arange orange sections of top, then refrigerate.