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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 tablespoon instant coffee granules |
1 tablespoon water |
1 (14.5-ounce) box angel food cake mix |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
2 tablespoons instant coffee granules |
1 tablespoon water |
6 tablespoons stick margarine, softened |
1 (1-pound) box powdered sugar |
3 tablespoons skim milk |
Directions:
1. Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
2. 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° 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.
3. Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
4. 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. Spread frosting over top and sides of cake. Store loosely covered in refrigerator.
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