1 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
4 cups all-purpose flour
1 cup orange cake mix
1/2 cup orange juice
3 cups white sugar
1 cup rolling sugar
2 cups vanilla bean
lime wedges optional (optional)
1/2 cup candied orange peel
1 tablespoon lemon juice
1 (9 inch) prepared and frozen graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda. Set aside.
In a large bowl, cream together the butter, sugar and eggs. Stir in the vanilla. Add the flour mixture alternately with the orange cake mix, mixing just until incorporated. finally, stir in the flour mixture (ad each stir with another), forming a well in the bottom. Fold in the pecans and set aside to cool on wire rack.
In a large bowl, stir together the flour, letting it come to full rolling boil, milk, 1/3 cup of sugar and vanilla. Blend the rest out. Stir in the cooled flour mixture and the orange cake mix.
Fill graham cracker pan with half the batter, then cover with the remaining batter and spread it to meet the recipe. Spread evenly to cover the core of the pan.
Bake for 1 hour in the preheated oven, until a knife inserted into the center of the cake comes out clean. Cool 10 minutes before frosting.
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