Chocolate Angel Food Cake With Mocha Topping
|Chocolate angel food cake||1 , cut in 3 layers|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee||1 Teaspoon|
|White corn syrup||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sifted baking soda||1 Tablespoon|
Mix sugar, coffee, syrup and water, cook to hard crack (285-290 degrees).
Remove from heat and add soda stirring vigorously until well blended and pulls away from the sides of the pan.
Pour into 9"x9" pan, don't spread.
Crush topping (which has hardened like peanut brittle) with rolling pin.
Add to 1 pint whipping cream with 1 tablespoon sugar, 1 teaspoon vanilla.
Ice layers and top with toasted, shaved almonds.
Place in refrigerator and let chill before serving.