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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Great cake for summer, light yet tasty. I got the original recipe from Better Homes & Gardens 'Jiffy Cooking'. Ingredients:
1 (18 ounce) package angel food cake mix |
1 tablespoon instant coffee |
1 teaspoon vanilla |
Directions:
1. Prepare cake mix according to directions, But dissolve coffee in the water. Add vanilla. Bake as directed. Cool.
2. Mocha topping.
3. Combine 1 1/2 cups whipping cream, 3 T sugar, 2 T cocoa, 2 t instant coffee, & 3/4 t vanilla. Whip until fluffy. Spread on cake and chill.
4. I cheat on the topping (and lower calories),.
5. I use a large tub of Cool Whip, add just the instant coffee and cocoa, stir slightly, let set in fridge overnight to start coffee dissolving, then finish stirring in the next day.
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