Lemon Crunch Cake

By carvalhohm

Ingredients

• 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

Preparation

Step 1

Mix and bake cake in 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 saucepan. Boil to 300° (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.