Years ago, on the West coast, candy crunch cakes were the delight at luncheons, teas, and party gatherings. This cake is still a mouthwatering success.

1-1/2	cups	Granulated sugar
1/3	cup	Water
1/4	cup	Light corn syrup
1	Tbsp	Baking soda
1/8	tsp	Oil of lemon
1	10-inch	Sponge or chiffon cake, purchased or homemade
2	cups	Whipping cream
1/4	cup	powdered sugar
1/8	tsp	Lemon extract

• In a heavy 3-4 quart pan, combine granulated sugar, water, and corn syrup. Cook over medium-high heat, stirring occasionally, until syrup registers 300ºF on a candy thermometer.
• Remove from heat immediately; quickly stir in baking soda and oil of lemon. Stir until blended; then immediately pour foamy mixture onto a 12-inch square of buttered foil. Let cool; break into coarse crumbs with a flat-surfaced mallet or a rolling pin.
• Split cake horizontally into 4 equal layers. Whip cream until stiff; blend in powdered sugar and lemon extract. Reassemble cake on a serving plate, spreading half the cream between layers.
• Spread remaining cream over top and sides of cake.
• Pat crushed candy generously over top and sides. (You'll have leftover candy; store it airtight.)
• Servings: 14-16

  VARIATIONS:
  Cinnamon Crunch Cake Follow directions Lemon Crucnch Cake, but substitute 1/8 teaspoon oil of cinnamon for the oil of lemon; use 1/2 teaspoon vanilla in place of lemon extract.

  Coffee Crunch Cake Follow directions for Lemon Crunch Cake, but add 1 tablespoon instant coffee powder to syrup mixture before cooking; omit oil of lemon. Omit lemon extract; instead, flavor whipped cream with 1/2 teaspoon instant coffee powder.