Espresso Angel Food Cake
CAKE:
1 package angel food cake mix
4 tablespoons instant coffee powder
1 1/4 cups water
FROSTING:
2 cups whipping cram
1/4 cup powdered sugar
GARNISH:
1 ounce sweet chocolate, grated
Place oven rack in lowest position; heat oven to 350ºF. IN large glass or metal bowl, combine all cake ingredients at low speed until moistened. Beat 1 minute at medium speed. Do not overbeat; batter may be thin. Pour batter into ungreased 10″ tube pan. Bake at 350ºF on lowest oven rack for 35-45 minutes or until top crust is deep golden brown and cracks are very dry. Cool upside down on glass bottle or heatproof surface for 1 hour or until completely cool. Remove cooled cake from pan. In large bowl, combine all frosting ingredients; beat until stiff peaks form. Frost sides and top of cake. Store in fridge. Serves 12
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