To make the crunch:

Place graham crackers in food processor and pulse until coarsley ground. Add them to almonds and brown sugar and stir with fork to mix.

Add butter, then use fork or fingers to mix together until everything is mixed.

Lightly grease 2 9-inch cake pans, and divide crunch mixture evenly between the two pans.

Spread the crunch mixture evenly among the bottom of the pans, then lightly press it down.

Set aside.

To make the cake:

Preheat oven to 350 degrees F.

In medium bowl, combine flour, baking powder, and salt and stir well.

Set aside.

In a large bowl with electric mixer, beat together sugar, milk, orange juice, oil, vanilla, and zest.

Add the eggs and mix to combine.

Slowly add in dry ingredients and mix until almost combined.

Then remove electric mixer paddle, and finish stirring with wooden spoon.

Don't overmix.

Divide the batter evenly among the two prepared pans.

Bake in preheated oven for 25-30 minutes, until a knife inserted in middle of cake comes out clean.

Let cakes cool in pans for 10 minutes.

Run a knife along the sides of each cake then carefully remove them from the pans by inverting the pans onto a cooling rack.

Let the cakes completely cool, about an hour.

To make the frosting:

Beat cream cheese and butter until smooth.

Add orange zest, orange juice, and vanilla extract. Slowly add powdered sugar and beat until smooth.

To assemble the cake:

Take one cake and place it crunch side up.

Spread a thick layer of frosting along crunch layer, allowing it to run over the edge to make sure entire top is frosted.

Place second cake crunch side down on top of frosting.

Finish frosting entire cake with remaining frosting.

I let it sit in the refrigerator for a few hours to let the frosting "set up" a bit before serving, but this can be served right away.

Enjoy!