1 1/2 c. sugar
1/4 c. strong coffee
1/4 c. light corn syrup
1 tbsp. baking soda, sifted
1 angel food cake
2 c. whipping cream
2 tbsp. sugar
2 tsp. vanilla

Combine 1 1/2 cups sugar, coffee and corn syrup in a saucepan at least 5 inches deep. Bring mixture to boil and cook to 310 degrees on candy thermometer. Remove mixture from heat; immediately add soda and stir until mixture thickens and pulls away from sides of pan. Immediately pour foamy mass into ungreased 9 inch square metal pan. Let stand without moving until cool.

When ready to garnish cake, knock hardened mixture out of pan and crush between sheets of wax paper with rolling pin to form coarse crumbs. Split cake into 4 equal layers.

Combine cream, sugar and vanilla in chilled bowl and beat until cream holds its shape. Spread about half of cream between layers and remainder over top and sides. Sprinkle cake generously and thoroughly with crushed topping. Refrigerate until ready to serve.