Penny Ashton - 1990

Requires 1 Yellow Cake

  BLUM’S COFFEE CRUNCH FROSTING   The topping may be made the day before. The Yellow Cake may be made from a Yellow Cake Mix or from scratch.   1 ½CSugar>Measure the sugar, coffee and corn syrup into a deep saucepan. Stir to mix and bring to a boil. Cook to 310° on a candy thermometer, or until a small amount dropped into cold water breaks with a snap. ¼CCoffee (Hot & Strong) ¼CWhite Corn Syrup   3tBaking Soda (sifted)>Remove the pan from the heat and stir in the soda. Stir hard until the mixture thickens, foams and pulls away from the pan. Don’t overbeat.   Pour immediately into an ungreased shallow pan. Do not try to stir or spread the mixture. Let cool completely. When ready to garnish the cake, remove the coffee mixture from the pan and crush it between sheets of waxed paper until the consistency of very coarse crumbs.   1ptWhipping Cream>Beat the whipping cream with the sugar and vanilla until stiff. 2TSugar 1tVanilla   Split the cake into four layers. Spread some of the cream between the layers, then frost the cake with the rest of it. Cover it generously with the crushed coffee crunch, pressing lightly into the cream with your fingers. Keep refrigerated.