Coffee Angel Food Cake

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

Note:

Holly Berkowitz Clegg,

March 1995
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