Recipe - Coffee Angel Food Cake

1 tablespoon Instant coffee granules
1 tablespoon Water
14 One half ounce Angel food cake mix; (1 box)
1 teaspoon Almond extract
1 teaspoon Vanilla extract
2 tablespoon Instant coffee granules
1 tablespoon Water
6 tablespoon Stick margarine; softened
1 pound Powdered sugar; (1 box)
3 tablespoon Skim milk

Combine 1 tablespoon coffee granules and 1 tablespoon water in a small
bowl; stir well, and set aside.

Prepare angel food cake batter according to package directions.

Fold in coffee mixture and extracts. Spoon batter into an ungreased 10inch
tube pan, spreading evenly. Break large air pockets by cutting through
batter with a knife.

Bake at 375 degrees 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.

Combine 2 tablespoons coffee granules and 1 tablespoon water in a small
bowl; stir well, and set aside.

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. Yield: 12 servings (serving size: 1 slice).

NOTES : Spread frosting over top and sides of cake. Store loosely covered
in refrigerator.
Recipe by: Cooking Light, March 1995, page 104

Posted to TNT Recipes Digest by louiseh louiseh@earthlink.net on Apr 30,
1998