Coffee Angel Food Cake

The last baby shower I helped coordinate was a morning one. Lorna, Shirley and I decided to serve breakfast foods instead of a typical frosting-laden cake. Fruit, orange juice punch, coffee, blueberry muffins, and pumpkin bread with an orange-cream cheese spread were all served.

But the piece-de-resistance was the coffee angel food cake. Without further ado, here’s the Cooking Light recipe I followed.

Ingredients for Cake

• 1 Tablespoon instant coffee granules
• 1 Tablespoon water
• 1 (16 ounce) package angel food cake mix
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Directions for Cake

1. Preheat oven to 375°.
2. In a small bowl, stir well 1 Tablespoon of   instant coffee granules into 1 Tablespoon water. Set aside.
3. Prepare angel food cake mix according to the directions on the box. Fold in the coffee mixture, almond extract and vanilla extract.
4. Divide the mixture and spoon into 2 greased and floured loaf pans. Break air pockets by cutting through batter with a knife.
5. Bake according to box directions. Cake will spring back when lightly touched. Do not over bake.
6. Put the pan on its side to thoroughly cool for about 40 minutes. Loosen cakes from sides of pan using a narrow metal spatula. Invert cakes onto a serving platter. Set aside.

Ingredients for Frosting

• 2 Tablespoons instant coffee granules
• 1 Tablespoon water
• 6 Tablespoons stick margarine, softened
• 1 (1-pound) bow powdered sugar
• 3 Tablespoons fat-free milk
• 3-4 Hershey’s Kisses

Directions for Frosting

1. In a small bowl, stir well 2 Tablespoons of   instant coffee granules into 1 Tablespoon water. Set aside.
2. With a mixer, beat margarine at high speed. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. I used more than the 3 Tablespoons of milk called for.
3. Put some frosting into a piping bag; set aside.
4. Spread the rest of the frosting over top and sides of cake. Pipe a line of frosting along the edges. Grate Kisses on top of cake.
5. Store loosely covered in refrigerator.

I think this cake tastes best if made a day ahead. This is a beautiful looking cake and tastes yummy. It is the perfect dessert to serve with coffee and the rest of the breakfast menu.

If you make this cake, please be sure to snap a photo and then share it with us. Also share for whom/why you made this recipe. I didn’t take a photo, but the next time I make the cake, I will. Then I will update this post with the picture.

Note: Want to know how to make a degree symbol? Elizabeth from Weird and Surpringly Good shared this tip: Press Alt and type 0176. Voila!