Coffee angel food cake

12 Servings

Ingredients

Quantity Ingredient
1 tablespoon Instant coffee granules
1 tablespoon Water
14½ ounce Angel food cake mix; (1 box)
1 teaspoon Almond extract
1 teaspoon Vanilla extract
2 tablespoons Instant coffee granules
1 tablespoon Water
6 tablespoons Stick margarine; softened
1 pounds Powdered sugar; (1 box)
3 tablespoons Skim milk

Directions

Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside. Prepare angel food cake batter according to package directions.

Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.

Bake at 375 degrees for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside.

Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside. Cream margarine at high speed of a mixer. Add coffee mixture; beat well.

Gradually add powdered sugar, beating at medium speed until well blended.

Add milk; beat well. Yield: 12 servings (serving size: 1 slice).

NOTES : Spread frosting over top and sides of cake. Store loosely covered in refrigerator.

Recipe by: Cooking Light, March 1995, page 104 Posted to TNT Recipes Digest by louiseh <louiseh@...> on Apr 30, 1998

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