Mocha Latte Angel Cake
From mountainmama 15 years agoIngredients
- Cake: shopping list
- 1 box (1 lb) white angel food cake mix shopping list
- 1 1/4 cups cold coffee shopping list
- 1 tablespoon unsweetened baking cocoa shopping list
- 1 tablespoon chocolate candy sprinkles shopping list
- Mocha Topping: shopping list
- 1 envelope whipped topping mix (from 2.8-oz package) shopping list
- 1/2 cup cold fat-free (skim) milk shopping list
- 1 1/2 teaspoons vanilla shopping list
- 2 tablespoons powdered sugar shopping list
- 2 teaspoons unsweetened baking cocoa shopping list
How to make it
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 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 each 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 package, using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
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