Orange Crunch Cake From The Bubble Room - cooking recipe

Ingredients

Crunch layer
1 cup graham cracker crumbs
1/2 cup chopped walnuts (actual recipe) or 1/2 cup slivered almonds (actual recipe)
1/2 cup brown sugar, packed
1/2 cup butter, melted
Cake
1 Pillsbury Plus yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1/3 cup oil
Frosting
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel

Preparation

: Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8\" or 9\" pans.
: In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
: Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
: In small bowl, mix frosting & topping. Fold in lemon & orange peels.
: Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.