Orange Crunch Cake

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter.Divide mixture evenly between the prepared pans.Set aside.

In a medium bowl, mix together the cake mix, water, orange juice and oil until blended.Beat in the eggs, one at a time, then stir in the orange zest.Pour the mixture evenly over the crunch layer in the pans.

Bake in the 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 and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.

To make the 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.Use frosting on completely cooled cake layers.

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