Coffee Angel Food Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 18%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.2g
  • Carbohydrate: 58.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 119mg
  • Calcium: 41mg

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

  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.
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