Coffee Angel Food Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 320
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 75
- Dietary Fiber
- 1
- Sugar
- 64
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 315
- Total: 1 hr 7 min
- Prep: 20 min
- Cook: 47 min
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
- 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.