- Glass of Graham Cracker - 1 Piece
- brown sugar - 1/2 cup
- crushed walnut - 1/2 cup
- softened butter - 1/2 cup
- packing yellow cake mix - 1 piece
- water - 1/2 cup
- orange juice - 1/2 cup
- vegetable oil - 1/3 Glass
- egg - 3 pieces
- grated orange peel - 5 st. spoons
- bank of finished vanilla glaze - 1 piece
- container of frozen and melted whipped cream - 1 Piece
- grated lemon rind - 1 teaspoon
- a bank of mandarins, dried - 1 piece
Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Shape the form with fat and sprinkle with flour. Combine the crumbs of Graham cracker, brown sugar, nuts and butter. Divide the mixture evenly between prepared forms. Set aside. In a small bowl, mix the cake mixture, water, orange juice and butter. Drive eggs, one at a time, and then add the orange peel. Pour the mixture into molds with crumbs and evenly distribute. Bake in a preheated oven for 30 minutes, or until the toothpick comes out clean. Allow to cool for 10 minutes, then put it out of the mold and cool completely. Pour glaze (side with crumbs up) layers, top and sides. Decorate with slices of oranges and put in the refrigerator. For glaze: in a bowl, beat the vanilla glaze, then mix with the whipped cream. Mix with orange and lemon zest.
Servings: 10