Cookie Crust Crunch Cake
|Vanilla wafer crumbs||2 1⁄4 Cup (36 tbs)|
|Pecans||1⁄4 Cup (4 tbs), finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter stick/Margarine||1 1⁄2 , 1 stick softened|
|Yellow cake mix||18 1⁄4 Ounce (1 Box)|
|Orange extract||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
Combine vanilla wafer crumbs, pecans, and sugar in bowl.
Add 1/4 cup butter; cut in until crumbs are fine.
Divide evenly into 2 greased 9x5x3-inch loaf pans.
In a large mixer bowl, combine cake mix, eggs, 1/2 cup butter, orange extract, and water.
Mix cake as directed on package; divide batter evenly into pans.
Bake at 350 degrees for 60 minutes or until tested done in center of cake.
Cool in pans on rack 5 minutes; loosen cake from pans; turn upside down on rack; cool completely.
These loaves freeze nicely.