1 c. graham cracker crumbs
1/2 c. firmly packed brown sugar
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 Spread To Spread Vanilla Frosting Supreme
1 c. frozen whipped topping, thawed
3 tbsp. grated orange peel
1 tsp. grated lemon peel
11 oz. can mandarin oranges, drained and 1 orange, sectioned and drained
Mint leaves, if desired

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

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

High Altitude: Above 3500 feet. Add 5 tablespoons flour to dry cake mix. Bake at 375 degrees F. for 30 to 35 minutes.