Ingredients
1 cup graham cracker crumbs3/4 cup slivered almonds1/2 cup packed brown sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 cup butter, meltedCAKE:3/4 cup butter, softened1-1/2 cups sugar3 large eggs1-1/2 teaspoons vanilla extract2-1/2 cups cake flour2-1/2 teaspoons baking powder1/2 teaspoon salt1-1/2 cups 2% milkFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened7 cups confectioners’ sugar2 tablespoons orange juice1 tablespoon grated orange zest1/2 teaspoon orange extractFresh orange wedges
Preparation
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.
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.
Transfer to prepared pans. Bake at 350° 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.
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.
