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Coffee Angel Food Cake

Yield 12 servings (serving size: 1 slice)


  • 1 tablespoon instant coffee granules
  • 1 tablespoon water
  • 1 (14.5-ounce) box angel food cake mix
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 1 tablespoon water
  • 6 tablespoons stick margarine, softened
  • 1 (1-pound) box powdered sugar
  • 3 tablespoons skim milk

Nutrition Information

  • calories 292
  • caloriesfromfat 18 %
  • fat 5.8 g
  • satfat 1.1 g
  • monofat 2.5 g
  • polyfat 1.8 g
  • protein 2.2 g
  • carbohydrate 58.3 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 119 mg
  • calcium 41 mg

How to Make It

  1. Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.

  2. 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° 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.

  3. Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.

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