1 tb Instant coffee granules
1 tb Water
14 1/2 oz Angel food cake mix; (1 box)
1 ts Almond extract
1 ts Vanilla extract
2 tb Instant coffee granules
1 tb Water
6 tb Stick margarine; softened
1 lb Powdered sugar; (1 box)
3 tb 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 10-inch
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.
Yields
12 Servings
