Coffee Angel Food Cake (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 12 |
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Ingredients:
1 cup cold water plus 1 tablespoon |
3 tablespoons mexican coffee flavored liqueur (recommended: kahlua) |
1 tablespoon instant coffee (recommended: folgers) |
1 (16-ounce) box angel food cake mix (recommended: betty crocker) |
2 tablespoons cocoa powder (recommended: hershey's) |
1 (1-pound) box powdered sugar, sifted (recommended: c and h) |
1/4 cup milk |
2 tablespoons orange liqueur |
1 orange, zested |
Directions:
1. Move oven rack to lowest position. Preheat oven to 350 degrees F.
2. Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
3. Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
4. Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
5. For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.
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