Family Recipe Box

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon (I omitted)
1/2 cup butter, melted
1 package Betty Crocker (doesn't have to be) SuperMoist yellow cake mix
2 TBs grated orange peel (fresh)
1 1/4 cup orange juice
1/3 cup vegetable oil
3 eggs

Orange Frosting (below)
Orange slices, if desired

1. Heat oven to 350 degress (dark or nonstick pans are not recommended). Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening. Line bottoms of pans with waxed paper then grease and flour entire pans.

2. Mix cracker crumbs, brown sugar, pecans and cinnamon and butter in medium bowl. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.

3. Beat cake mix, orange juice, orange peel, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

4. Bake 8 in. rounds 45-50 minutes, 9 in. pans 40-45 minutes, or until toothpick inserted into center comes out clean and tops are golden brown. Cool in pans 15 minutes. Carefully run sharp knife around side of pans to loosen cakes. Remove from pans to wire rack, placing crumb mixture side up. Cool completely, about 1 hour.

5. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Orange Frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. Cut cake with serrated knife. Store covered in refrigerator. 12-16 servings.

Orange Frosting

1 tub Betty Crocker Whipped vanilla ready-to-spread frosting (I did not use the Whipped-loved it)
2 cups frozen (thawed) whipped topping (I used extra creamy-yum)
1-2 TBs. grated orange peel

Stir all ingredients in large bowl until blended