Candy crunch cake

Yield: 6 servings

Measure Ingredient
¾ cup Sugar
½ teaspoon Instant coffee
2 tablespoons Light corn syrup
2 tablespoons Water
1½ teaspoon Sifted baking soda
1 Angel food cake
Cool Whip topping
Slivered almonds, toasted

From "Old San Francisco Steak House" In saucepan, mix sugar with coffee, corn syrup and water. Cook to the hard crack stage, 285 F on candy thermometer. Remove from heat and add soda all at once. Stir vigorously, but only until mixture blends and pulls away from pan. Quickly pour onto a piece of foil paper. Do not spread or stir. Let it cool and harden. Then crush it into crumbs.

Cut an angel food cake into 2 layers. Mix some of the powdered parts of candy into Cool Whip. Spread over first layer of cake. Add some of teh larger pieces of candy. Add second layer of cake. Spread with more Cool Whip. Add generous amounts of candy and toasted slivered almonds. Refrigerate until ready to serve. It is tastier if it is put together a couple of hours before it is to be served. It will not be as good the second day as it gets weepy and gthe candy softens.

Yield: 6 to 8 servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

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