---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Butter Layers
  Categories: Cakes
       Yield: 8 servings
  
       2 c  Flour                               1 ts Lemon extract
   2 1/4 ts Baking powder                   1 1/4 c  Sugar
     1/2 ts Salt                                6    Eggs, unbeaten
       1 c  Butter                        
 
 ----------------------------LEMON CREAM FILLING----------------------------
       4 oz Lemon pudding and pie mix           2 c  Water
     2/3 c  Sugar                             3/4 c  Butter
 
 ---------------------------------NUT CRUNCH---------------------------------
     1/2 c  Sugar                             3/4 c  Walnuts or almonds
  
   Sift together flour, baking powder and salt.  Cream butter with extract.
   Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the
   better the cake).  Blend in eggs, one at a time; beat 1 minute after each.
    Add the dry ingredients; blend thoroughly.  Turn into 9 or 10-inch tube
   pan, greased on bottom.  Bake at 325 for 55 to 60 minutes until cake
   springs back when touched lightly in center.  DO NOT INVERT.  Cool.  Cut
   cake horizontally to make 4 layers.  Stack layers, spreading Filling and
   sprinkling 2 tablespoons Nut Crunch on each layer and on top.
   
   LEMON CREAM FILLING:  Prepare lemon pudding and pie filling mix using sugar
   and water.  Cool to lukewarm.  Cream butter.  Gradually add filling,
   beating well.  Cool thoroughly.
   
   NUT CRUNCH:  heat sugar in small skillet until sugar melts and is golden
   brown.  Stir in walnuts or almonds.  Spread on greased cookie sheet; cool.
    Crush fine. (To crush nut mixture, place between sheets of waxed paper and
   crush with hammer or rolling pin.)
  
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