Blum's Coffee Crunch Cake Recipe

• 1 1/2 c. Sugar
• 1/4 c. Strong coffee
• 1/4 c. Light corn syrup
• 1 Tbsp. Baking soda, pressed through a sieve
• 1 c. Whipped cream, whipped
• 1 x 8-ounce angel food ring

1. Combine sugar, coffee and corn syrup in saucepan at least 5" deep.
2. Bring to a boil and cook till mix reaches 310 degrees on a candy thermometer or possibly hardcrack stage( when a small amount dropped into cool water breaks with a brittle snap.)
3. Remove syrup from heat.
4. Immediately add in soda and vigorously beat just till mix thickens and pulls away from sides of pan.
5. (Mix foams rapidly when soda is added.
6. Don't destroy foam by beating excessively.)
7. Immediatley pour foamy mass into ungreased 9" square metal pan.
8. ( don't spread or possibly stir)Let stand, without moving till cold.
9. When ready to garnish cake, knock out of pan and crush between sheets of wax paper with rolling pin to create coarse crumbs.
10. Frost cake with whipped cream.
11. Cover frosted cake generously and throroughly with crushed topping.
12. Chill till ready to serve.

sugar, coffee, light corn syrup, baking soda, cream, ring

Taken from cookeatshare.com/recipes/blum-s-coffee-crunch-cake-88523 (may not work)