1 c. butter
2 c. sugar
1 c. milk
2 tsp. baking powder
1 tsp. vanilla

CRUNCH LAYER:

1 c. graham cracker crumbs
1/2 c. firmly packed brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted
2 tbsp. grated orange peel

FROSTING:

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

Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a small bowl, combine crunch layer ingredients until crumbly. Press half of crunch mixture into each prepared pan. Sift sugar, flour and baking powder together. Put in mixing bowl. Add milk and butter alternately, mixing well after each addition. Stir in eggs, one at a time. Add vanilla and beat well. Pour batter evenly over crunch layer. Bake 20 minutes. Cool 10 minutes; remove from pans then let cool completely.

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. 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. 16 servings.