Orange Crunch Cake

• 1 cup graham cracker crumbs
• 3/4 cup slivered almonds
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups 2% milk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 7 cups confectioners' sugar
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest
• 1/2 teaspoon orange extract
• Fresh orange wedges

1. Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3. Transfer to prepared pans. Bake at 350u0b0 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

graham cracker crumbs, almonds, brown sugar, flour, ground cinnamon, butter, butter, sugar, eggs, vanilla, cake flour, baking powder, salt, milk, cream cheese, butter, sugar, orange juice, orange zest, orange extract, orange wedges

Taken from www.tasteofhome.com/recipes/orange-crunch-cake/ (may not work)