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  • 1 Rating
Holly Berkowitz Clegg
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

292 calories; calories from fat 18%; fat 5.8g; saturated fat 1.1g; mono fat 2.5g; poly fat 1.8g; protein 2.2g; carbohydrates 58.3g; fiber 0g; cholesterol 0mg; iron 0.2mg; sodium 119mg; calcium 41mg.
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