Title: Coffee crunch cake
 Categories: Cakes, Breads
      Yield: 12 Servings
 
  1 1/2 c  Sugar; plus...
      2 tb Sugar
    1/4 c  Strong coffee
    1/4 c  Light corn syrup
      1 tb Soda; sifted
      1    (10-in.) angel food cake
      2 c  Whipping cream
      2 ts Vanilla
 
  Combine 1 1/2 cups sugar, coffee and corn syrup in saucepan at least 5
  inches deep. Bring mixture to boil and cook to 310F on candy
  thermometer or hard-crack stage (small amount of mixture dropped into
  cold water will break with brittle snap). Remove syrup from heat,
  immediately add soda and stir vigorously just until mixture thickens
  and pulls away from sides of pan. (Mixture will foam rapidly when
  soda is added. Do not destroy foam by excessive beating.) Immediately
  pour foamy mass into ungreased 9-inch square metal pan (do not spread
  or stir). Let stand without moving until cool. When ready to garnish
  cake, knock hardened mixture out of pan and crush between sheets of
  waxed paper with rolling pin to form coarse crumbs. Split cake into 4
  equal layers. Combine cream, remaining 2 tablespoons sugar and
  vanilla in chilled bowl and beat until stiff. Spread about 1/2 of
  cream between layers and remainder over top and sides of cake.
  Sprinkle generously with crushed topping. Refrigerate until ready to
  serve.