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Title: Candy Crunch Cake
Categories: Cake Tex
Yield: 8 Servings
| 3/4 | c | Sugar |
| 1/2 | ts | Instant coffee |
| 2 | tb | Light corn syrup |
| 2 | tb | Water |
| 1 1/2 | ts | 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 the 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 the 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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