1 1/4 c. sifted cake flour
1 1/2 c. sugar
1/2 c. egg yolks (6 large)
2 Tbsp. Kahlua
2 Tbsp. water
1 Tbsp. lemon juice
1 c. egg whites (8 large)
1 tsp. cream of tartar
1 tsp. salt
Kahlua Cream
Kahlua Crunch

Sift flour with 3/4 cup sugar in small bowl. Make a well in center and add egg yolks, Kahlua, water and lemon juice. Beat until smooth. Beat egg whites in large mixer bowl with cream of tartar and salt to very fine foam. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time. Continue to beat to firm meringue, folding until blended (do not stir). Turn batter into ungreased tube pan (10 x 4-inches).

Bake at 350°F for 50 minutes or until top springs back when lightly touched. Turn upside down over neck of a bottle to cool. Let stand until cold.

Prepare Kahlua Crunch. Remove cake from pan and cut into 4 even layers. Reassemble layers with about half Kahlua Cream between. Spread remainder over sides and top. Cover cake generously with crushed Kahlua Crunch, pressing gently with hands. Refrigerate until served. Makes 16 servings.

Kahlua Cream:

Beat 2 cups whipping cream with 2 tablespoons Kahlua and 1 tablespoon sugar until stiff.

Kahlua Crunch:

1 1/2 c. sugar
2 Tbsp. water
1/4 c. Kahlua
1/4 c. white corn syrup

Measure. Pour ingredients into narrow deep heavy pan. Stir and bring to a boil. Cook to 310°F (hard crack stage). Remove from heat and add 3 teaspoons sifted soda. Mixture will foam rapidly when soda is added. Stir briskly just until mixture thickens. Do not break down foam with excessive stirring. Turn out into ungreased 9-inch square pan; do not stir. Let stand until cold. Knock out of pan and crush with rolling pin to coarse crumbs.

Submitted by: Kim Emmons