Title: Blum's coffee crunch cake
 Categories: None
      Yield: 8 Servings
 
  1 1/2 c  Sugar
    1/4 c  Strong coffee
    1/4 c  Light corn syrup
      1 tb Baking soda; pressed through
           -a sieve
      1 c  Whipped cream; whipped
      1    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.