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Ingredients
- Cake
- 1 box (1 lb) white angel food cake mix
- 1 1/4 cups cold coffee
- 1 tablespoon unsweetened baking cocoa
- 1 tablespoon chocolate candy sprinkles
- Mocha Topping
- 1 envelope whipped topping mix (from 2.8-oz package)
- 1/2 cup cold fat-free (skim) milk
- 1 1/2 teaspoons vanilla
- 2 tablespoons powdered sugar
- 2 teaspoons unsweetened baking cocoa
Details
Servings 12
Adapted from eatbetteramerica.com
Preparation
Step 1
1. Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
3. Make topping mix as directed on package, using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 27g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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