1 c. graham cracker crumbs
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts
1/2 c. melted butter

Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In small bowl combine crunch layer ingredients until crumbly. Press half of crumb mixture into each prepared pan.

CAKE:

1 pkg. yellow cake mix with pudding in it
1/2 c. water
1/2 c. orange juice
1/3 c. oil
3 eggs
2 tbsp. grated orange peel

In large bowl blend cake ingredients at low speed. Beat 2 minutes at high speed. Pour batter evenly over crunch layer. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans. Cool completely.

FROSTING:

1 can ready to spread frosting - vanilla
1 c. frozen whipped topping, thawed
3 tbsp. grated orange peel
1 tsp. grated lemon peel
11 oz. can mandarin oranges, drained, or 1 lg. orange, sectioned

In small bowl beat frosting until fluffy. Add whipped topping. Fold in grated orange and lemon peels. Place one layer, crunch side up on serving plate and spread with 1/4 of frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting. Arrange orange slices on top. Garnish with mint leaves, if desired. Store in refrigerator.