Candy Crunch Cake
Ingredients
3/4 C. sugar
1/2 tsp. instant coffee
2 Tbsp. light corn syrup
2 Tbsp. water
1 1/2 tsp. sifted baking soda
1 angel food cake
Whipped topping
Slivered almonds, toasted
Cooking Instructions
In saucepan, mix sugar with coffee, corn syrup and water. Cook to hard crack stage, 285 degrees 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 cool and harden. Crush it into crumbs. Cut an angel food cake into 2 layers. Mix some of powdered parts of candy into whipped topping. Spread over first layer of cake. Add some of the larger pieces of candy. Add second layer of cake. Spread with more whipped topping. Add generous amounts of candy and toasted slivered almonds. Refrigerate until ready to serve. Tastier if put together a couple of hours before served. It will not be as good second day as it gets weepy and candy softens.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)