Mexican Chocolate Angel Food Cake |
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Prep Time: 10 Minutes Cook Time: 53 Minutes |
Ready In: 63 Minutes Servings: 6 |
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I love the flavor of the Mexican chocolate...the cinnamon flavor just sets it apart. A fun twist on the wonderful texture of Angel Food Cake. Ingredients:
1 (18 ounce) box angel food cake mix |
1/3 cup cornstarch |
1/4 cup unsweetened cocoa powder |
2 teaspoons instant coffee powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1 1/3 cups cold water |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
1/4 cup mini chocolate chip |
Directions:
1. In a mixer bowl, pour dry angel food cake mix.
2. Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
3. Mix cold water and extracts. Add to dry ingredients.
4. Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
5. Fold in the chocolate chips.
6. Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
7. Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
8. Invert cake pan and allow cake to cool upside down.
9. With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
10. Dust with 1 tbsp powdered sugar.
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