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

CAKE:

1 pkg. Pillsbury Plus yellow cake mix
1/2 c. water
1/2 c. orange juice
1/3 c. oil
3 eggs
2 tbsp. grated orange peel

FROSTING:

1 can Pillsbury vanilla frosting supreme
1 c. frozen Cool Whip, thawed
3 tbsp. grated orange peel
1 tsp. grated lemon peel
Mandarin oranges for garnish, optional

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In small bowl, combine crunch layer ingredients until crumbly. Press half of mixture in each prepared pan.

In large bowl, blend cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter evenly over crunch layers. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

In small bowl beat frosting until fluffy; add Cool Whip and continue beating until light and fluffy. Fold in orange and lemon peel. Place one layer, crunch side up, on serving plate. Spread with 1/4 frosting. Top with remaining layer, crunch side up.) Spread top and sides with remaining frosting. Arrange orange slices on top. Store in refrigerator. Serves 16.