Coffee crunch cake

---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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