Blum's coffee crunch cake

Yield: 8 Servings

Measure Ingredient
1½ cup Sugar
¼ cup Strong coffee
¼ cup Light corn syrup
1 tablespoon Baking soda; pressed through a sieve
1 cup Whipped cream; whipped
1 \N 8-oz angel food ring

Combine sugar, coffee and corn syrup in saucepan at least 5" deep. Bring to a boil and cook until mixture reaches 310 degrees on a candy thermometer or hardcrack stage( when a small amount dropped into cold water breaks with a brittle snap.)

Remove syrup from heat. Immediately add soda and vigorously beat just until mixture thickens and pulls away from sides of pan. (Mixture foams rapidly when soda is added. Do not destroy foam by beating excessively.) Immediatley pour foamy mass into ungreased 9" square metal pan. ( do not spread or stir)Let stand, without moving until cool.

When ready to garnish cake, knock out of pan and crush between sheets of wax paper with rolling pin to form coarse crumbs.

Frost cake with whipped cream. Cover frosted cake generously and throroughly with crushed topping. Refrigerate until ready to serve.

Posted to recipelu-digest Volume 01 Number 539 by Dogface 44<Dogface44@...> on Jan 16, 1998

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