Crunch Layer
: 1 cup graham cracker crumbs
: 1/2 cup chopped walnuts (slivered almonds)
: 1/2 cup brown sugar, packed
: 1/2 cup butter, melted
: Cake
: 1 pkg. Pillsbury Plus yellow cake mix
: 1/2 cup water
: 1/2 cup orange juice
: 2 tbls. grated orange peel
: 3 eggs
: 1/3 cup oil
: Frosting
: 1 can Pillsbury Ready to Spread vanilla frosting
: 1 cup frozen whipped topping, thawed
: 3 tbls. grated orange peel
: 1 tsp. grated lemon peel
: 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 mins. Cool 10 mins. 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.
: 1/2 cup chopped walnuts (slivered almonds)
: 1/2 cup brown sugar, packed
: 1/2 cup butter, melted
: Cake
: 1 pkg. Pillsbury Plus yellow cake mix
: 1/2 cup water
: 1/2 cup orange juice
: 2 tbls. grated orange peel
: 3 eggs
: 1/3 cup oil
: Frosting
: 1 can Pillsbury Ready to Spread vanilla frosting
: 1 cup frozen whipped topping, thawed
: 3 tbls. grated orange peel
: 1 tsp. grated lemon peel
: 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 mins. Cool 10 mins. 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.
as served in The Bubble Room
Captiva Island, Florida
No comments:
Post a Comment