Lemon Crunch Cake

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This deliciously moist, light, lemony cake is a must have if you ever visit Aiea Bowl.
1 box yellow cake mix
3/4 cup water
1/2 cup oil
1 tsp. lemon extract
3 eggs, separated
1/4 tsp. cream of tartar
Whipped Cream Frosting
2 cups Heavy Whipping Cream, whipped
1/4 cup powdered sugar
1/2 tsp. lemon extract
1 package Heath bits
1 jar Lemon curd
Preheat oven to 350 degrees. Empty cake mix into a large bowl and mix in water, oil, egg yolks, and lemon extract. Mix for 1 minute or until combined.
In a separate bowl combine egg whites and cream of tartar. Beat until stiff peaks form.
Gradually fold in egg whites into cake mix batter. Fold until both are combined. Pour mixture into two greased and floured 8 inch round pans. Bake for 30-35 minutes, until done.
Remove cakes and let them cool on rack.
For the frosting in a large bowl combine the whipped cream, powdered sugar and lemon extract.
Spread a layer of lemon curd on top of the first layer of cake, then layer the whipped cream frosting and Heath Bar bits. Spread a layer of lemon curd on the second cake and flip so that it lies on top of the whipped cream frosting.
Frost the rest of the cake with the whipped cream frosting. Gently pat the Heath toffee bits around the edge and on top of the entire cake. Let chill in the refrigerator for 3 hours.
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