Try this Coffee Crunch Cake recipe, or contribute your own.
Suggest a better descriptionCombine 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.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 66 | ||
Calories from Fat: 33 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 5.1mg | 0 % | |
Potassium 11.1mg | 0 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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