Lemon Crunch Cake
1 package (1 lb. 2.8 oz.) lemon chiffon cake mix
1 1/2 cups sugar
1/3 cup water
1/4 cup light corn syrup
1 tablespoon baking soda
2 cups heavy cream
1/4 cup powdered sugar
3/4 teaspoon lemon extract
Mix and bake cake in a tube pan according to package directions; cool. Grease a 13 x 9 x 2" baking pan. Make candy by combining sugar, water, and corn syrup in a saucepan. Boil to 300° F (hard-crack stage). Quickly remove from heat and stir in baking soda. Pour into prepared pan; cool candy and crush into crumbs. Cut cake horizontally into 4 layers. Whip heavy cream until soft-peak stage. Gently fold powdered sugar and lemon extract into whipped cream; spread half between cake layers and remainder on top and sides of cake. Sprinkle top of cake with crushed candy. Makes 16 servings.
Approximate Nutrient Analysis per serving : 270 calories, 6 g fat, 3.5 g saturated fat, 20 mg cholesterol, 500 mg sodium, 52 g carbohydrate, 0 g fiber, 45 g sugar, 3 g protein
Featured in Star-Bulletin on 4/11/07 and May 2011 Consumer Lines.