Coffee Angel Food Cake

1. 1

   Move oven rack to lowest position.

2. 2

   Preheat oven to 350 degrees F.

3. 3

   Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl.

4. 4

   Stir until coffee crystals have dissolved.

5. 5

   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.

6. 6

   Pour into an ungreased 10 by 4-inch tube pan.

7. 7

   Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.

8. 8

   Remove from oven and immediately turn pan upside down onto a bottle until cooled completely.

9. 9

   Run knife around edges of pan and remove cake from pan.

10. 10

    For the icing: Whisk together all ingredients in a medium mixing bowl until smooth.

11. 11

    Pour icing evenly over the top of the cake letting it run down the sides of the cake.

12. 12

    Let icing set for 1 hour.

13. 13

    Slice cake and serve garnished with orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.