Cake-Coffee Angel Food Cake

Coffee Angel Food Cake

Cake-Coffee Angel Food Cake
Cake-Coffee Angel Food Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • For the cake:

  • 1

    cup cold water plus 1 tablespoon

  • 3

    tablespoons Mexican coffee flavored liqueur (recommended: Kahlua)

  • 1

    tablespoon instant coffee (recommended: Folgers)

  • 1

    (16-ounce) box angel food cake mix (recommended: Betty Crocker)

  • 2

    tablespoons cocoa powder (recommended: Hershey's)

  • For the icing:

  • 1

    (1-pound) box powdered sugar, sifted (recommended: C and H)

  • 1/4

    cup milk

  • 2

    tablespoons orange liqueur

  • For garnish:

  • 1

    orange, zested

Directions

Directions Move oven rack to lowest position. Preheat oven to 350 degrees F. Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved. Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky. Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan. For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.

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