Crunch Layer:

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

In small bowl combine crunch layer ingredients until crumbly. Set aside.

Cake:

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 until moistened. Beat two minutes at highest speed. Grease and flour two 8 or 9 inch cake pans. Press half of crunch mixture into each pan. Pour batter evenly over crunch layer.

Bake at 350°F for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely before frosting.

Frosting:

1 can Pillsbury ready to spread vanilla frosting supreme
1 c. frozen whipped topping, thawed
3 tbsp. grated orange peel
1 tsp. grated lemon peel

In small bowl, beat frosting until fluffy. Add whipped topping and continue beating until light and fluffy. Fold in grated orange and lemon peel. Place one layer, crunch side up, on serving plate. Spread with 1/4 of frosting on top. Spread remaining frosting over other layer and around the sides of the cake.

Optional: Arrange orange slices of top.