Shelly's Recipe

ANGEL CAKE

Category: Cakes from Cake Mixes

Cake
1 box white angel food cake mix
1 1/4 cups cold coffee
1 tbsp unsweetened baking cocoa
Chocolate candy sprinkles

Mocha Topping
1 envelope whipped topping mix (from 2.8-oz pkg)
1/2 cup cold milk
1 1/2 tsp vanilla
2 tbsp powdered sugar
2 tsp unsweetened baking cocoa

Move oven rack to middle position (remove other racks). Heat oven to 350. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tbsp cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.

Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.

Make topping mix as directed on pkg using milk and vanilla; add powdered sugar and 2 tsp cocoa for the last minute of beating. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Variation for frosting: Simply use frozen (thawed) whipped topping instead. It won’t pack a chocolate punch, but the color will make an interesting contrast to the cake and candy sprinkles.