Lemon Crunch Cake

This elegant cake is easy to make, and it serves a crowd. Look for different types of nut brittle to vary the recipe.

INGREDIENTS | SERVES 16

1 (18.25-ounce) package lemon cake mix

½ cup buttermilk

¼ cup water

½ cup butter, melted

1 teaspoon lemon extract

3 eggs

2 tablespoons plus ¼ cup lemon juice, divided

2 (16-ounce) cans ready-to-spread vanilla frosting

1½ cups powdered sugar

1 (8-ounce) package peanut brittle, crushed

1. Preheat oven to 325°F. Spray a 10" tube pan with nonstick baking spray containing flour and set aside.

2. In large bowl, combine cake mix, buttermilk, water, melted butter, lemon extract, eggs, and 2 tablespoons lemon juice; beat until combined. Then beat 3 minutes at medium speed; pour into prepared pan.

3. Bake for 50 to 60 minutes or until cake springs back when lightly touched in center. Cool completely on wire rack.

4. In medium bowl, combine frosting with remaining lemon juice and powdered sugar; beat until fluffy. Remove cake from pan and cut horizontally into 4 layers.

5. Reassemble cake, using frosting and sprinkling each layer with some of the crushed brittle. Cover and let stand for 3 to 4 hours before serving.