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Kahlua Crunch Cake Recipe

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This recipe for Kahlua Crunch Cake, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Sponge Cake Mix
2 Cups Whipping Cream
1 1/2 Cups Sugar
2 Tbsps. Water
1/4 Kahlua or 1 Tbsp. Vanilla
1/4 Corn Syrup
3 Tsps. Baking Soda

Directions:
Directions:
Prepare Sponge cake using directions on box. Cool cake completely. Prepare Kahlua Crunch:
Mix sugar, water, Kahlua and corn syrup into a heavy sauce pan with 2 to 3 inch sides. Mix well and bring mixture to boil and cook to 310 on a candy thermometer ( Hard Crack). Remove from heat and add baking soda ( make sure there are no lumps in the baking soda) Mixture will foam when adding the soda. Stir briskly just until mixture thickens. Do not break down the foam with excessive stirring. Pour mixture onto a ungreased 9" square pan. Do not stir. Let stand until cold. Knock out of pan and crush candy with rolling pin to coarse crumbs. Beat 2 cups of whip cream and 1 tbsp. of sugar until stiff. Remove cake from pan and place on serving plate. Cut cake into 4 even layers. Spread cream between the 4 layers and cover cake top and sides with cream. Cover top and sides of cake with candy crunch. Refrigerate until served.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
From Virginia Epps Recipe Collection

 

 

 

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