Orange Crunch Cake

Preheat oven to 350 F. Lightly grease and flour two 9-inch cake pans, set aside.

For the crunch layer: In a medium sized bowl stir together all of the crunch layer ingredients until everything is moistened. Sprinkle the mixture evenly over the bottom of the two cake pans and set aside.

For the cake: In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt until combined, set aside.

In a large bowl cream together the butter and sugar. Beat in the vanilla and orange zest. Add the egg yolks one at a time, beating between each addition until combined. Then, do the same with the whole eggs. Beat in a little bit of the flour mixture and a little bit of the orange juice and milk alternately, beating between each addition until combined.

Pour batter evenly into the two cake pans and bake for 35-40 minutes or until a toothpick is inserted in the center of a cake and comes out clean. Let cakes cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Meanwhile, make the frosting. Beat together all of the frosting ingredients in a large bowl until it forms a smooth, fluffy mixture.

To assemble the cakes, put one of the cake layers on your platter crunch side up, spread an even and thick layer of buttercream frosting over the top of it, then top with the other cake placing it crunch side down. Spread the buttercream all around the cake, including the top. Slice and enjoy!