| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | tb | Instant coffee granules |
| 1 | tb | Water |
| 14 1/2 | oz | Angel food cake mix; (1 box) |
| 1 | ts | Almond extract |
| 1 | ts | Vanilla extract |
| 2 | tb | Instant coffee granules |
| 1 | tb | Water |
| 6 | tb | Stick margarine; softened |
| 1 | lb | Powdered sugar; (1 box) |
| 3 | tb | Skim milk |
INSTRUCTIONS
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 <[email protected]> on Apr 30, 1998
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