Orange Crunch Cake

CAKE
1 pk Yellow cake mix (the one
With pudding already in it)
1/2 c Water
1/2 c Orange juice
3 Eggs
2 tb Grated orange peel
1/3 c Salad oil

FROSTING
1 cn Ready made Vanilla Frosting
1 c Cool Whip (thawed)
3 tb Grated orange peel
1 tb Grated lemon peel
11 oz Can Mandarin oranges drained
Mint leaves (0ptional)

Preheat oven to 350. Spray Bakes Joy on two 9 inch round cake pans
(0r grease and flour the pans).

In a small bowl, combine all of the crunch layer ingredients listed
above, mixing until crumbly. Plress half this mixture into each
prepared pan.

In a large bowl, blend cake ingredients at low speed on mixter until
moistened. Then beat for two minutes at highest speed. Pour batter
evenly divided over crunch layer in the two pans. Bake at 350 for 30
to 35 minutes or until a toothpick inserted in the center of the cake
comes out clean. Cool for 10 minutes in pans. Then remove from
pans and cool completely on cooling racks. (Crunch layer is on the
top of cooling cakes)

In a small bowl, beat frosting at medium speed on mixer until fluffy,
add cool whip and continue beating until light and fluffy. Gently
fold in grated orange and lemon peel.

Place one cake layer crunch side *UP* on serving plate, spread with
one fourth of the frosting. Top this with the remaining cake layer,
crunch side *UP*.

Spread top and sides with remaining frosting.

Arrange well drained mandarin orance sections on top of the cake in a
swirling decorative pattern 1/2 inch from the edge of the cake. Then
arrange mint leaves (if using) and any remaining orange sections in
the center of the cake.

Important: Refrigerate for at least one hour (longer the better)
before serving.

Store any leftovers in the refrigerator.

Village News: April 1995

== Courtesy of Dale & Gail Shipp, Columbia Md. ==