#orangecrunch

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.