Chocolate Angel Food Cake With Mocha Topping Recipe
Ingredients
| 1 chocolate angel food cake, cut in 3 layers. | ||
| Sugar | 1/2 Cup (16 tbs) (Topping:) | |
| Instant coffee | 1 Tablespoon (Topping:) | |
| 1/4 C. white corn syrup | ||
| Water | 1/2 Cup (16 tbs) (Topping:) | |
| Soda | 1 Tablespoon, sifted (Topping:) | |
Directions
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.
Let cool.
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.
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.
Let cool.
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.
Chef
