Candy Crunch Cake
Description
This Mexican dessert features Sugar 1 1/2 teaspoon Sifted baking soda, Instant coffee 1 Angel food cake, Light corn syrup Cool Whip topping, Water Slivered almonds, toasted. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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From "Old San Francisco Steak House" In saucepan, mix sugar with coffee, corn syrup and water.
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Cook to the hard crack stage, 285 F (141&# 194;°C) on candy thermometer.
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Remove from heat and add soda all at once.
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Stir vigorously, but only until mixture blends and pulls away from pan.
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Quickly pour onto a piece of foil paper.
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Do not spread or stir.
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Let it cool and harden.
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Then crush it into crumbs.
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Cut an angel food cake into 2 layers.
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Mix some of the powdered parts of candy into Cool Whip.
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Spread over first layer of cake.
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Add some of teh larger pieces of candy.
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Add second layer of cake.
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Spread with more Cool Whip.
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Add generous amounts of candy and toasted slivered almonds.
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Refrigerate until ready to serve.
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It is tastier if it is put together a couple of hours before it is to be served.
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It will not be as good the second day as it gets weepy and gthe candy softens
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 195.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 50.5g17%
- Dietary Fiber 0.0g0%
- Sugars 47.4g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
almonds, angel, baking, blending, cake, candy, coffee, cool, corn, crunch, dessert, food, instant, light, mexican, sifted, slivered, soda, sugar, syrup