Ingredients for Java Angel Cake
- Angel Food Cake Mix
- 2 teaspoons instant coffee granules
- 3/4 teaspoon vanilla extract
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How to Make Java Angel Cake
- Preheat oven to the temperature specified on the angel food cake mix box.
- In a medium bowl, dissolve 1/2 cup of hot, freshly brewed coffee into the amount of water specified on the cake mix box.
- Add the cake mix to the coffee mixture and follow the instructions on the box for mixing.
- Stir in 1 teaspoon of vanilla extract.
- Pour the batter into an ungreased angel food cake pan.
- Bake according to the instructions on the cake mix box (usually around 65 minutes).
- Invert the cake pan and let the cake cool completely upside down.
- **For the Mocha Topping (Method 1: Homemade):** In a chilled bowl, beat 1 1/2 cups of heavy whipping cream with an electric mixer until soft peaks form. Gradually add 3 teaspoons of sugar, 2 teaspoons of unsweetened cocoa powder, 2 teaspoons of instant coffee granules, and 3/4 teaspoon of vanilla extract. Continue beating until stiff peaks form.
- **For the Mocha Topping (Method 2: Cool Whip Shortcut):** In a medium bowl, gently stir together 1 (8 ounce) container of Cool Whip, 2 teaspoons of instant coffee granules, and 2 teaspoons of unsweetened cocoa powder. Cover and refrigerate overnight to allow flavors to meld. Stir again before serving.
- Once the cake is completely cool, spread the prepared mocha topping evenly over the top.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to fully develop and the topping to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
75g
Fat
0g
Carbs
12g
