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

CAKE:

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

FROSTING:

1 can ready to spread vanilla frosting
1 c. frozen whipped topping, thawed
3 tbsp. grated orange peel
1 tsp. lemon peel
11 oz. can mandarin orange sections, drained
Mint leaves, optional

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

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

In a small bowl, beat frosting until fluffy, add whipped topping and continue beating until light and fluffy. Fold in grated orange and lemon peel. Place 1 layer, crunch side up on serving plate; spread 1/4 of the frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting. Arrange orange sections on top. Garnish with mint leaves. Store in refrigerator. Serves 16.