Mocha Latte Angel Cake

Love your latte? Try this latte-flavored angel food cake topped with a creamy mocha topping and chocolate sprinkles.

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 4.5 Stars
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15 minutes

2 hours

12 servings



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Nutrition Info

  • 1 Serving
  • 170
  • 1 1/2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 330mg
  • 37g
    (Dietary Fiber 0g, Sugars 27g)
  • 4g
  • Percent Daily Value*
  • 0%
  • 0%
  • 8%
  • 0%
  • Exchanges
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Dairy Delight

    Milk and other dairy foods contain riboflavin, vitamin B2. Riboflavin is important for normal energy metabolism. Choose 3 servings of dairy foods daily.

Ingredients

  • Cake
  • 1  box (1 lb) white angel food cake mix
  • 1 1/4  cups cold coffee
  • 1  tablespoon unsweetened baking cocoa
  • 1  tablespoon chocolate candy sprinkles
  • Mocha Topping
  • 1  envelope whipped topping mix (from 2.8-oz package)
  • 1/2  cup cold fat-free (skim) milk
  • 1 1/2  teaspoons vanilla
  • 2  tablespoons powdered sugar
  • 2  teaspoons unsweetened baking cocoa

Directions

  1. 1Move 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.
  2. 2Bake 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.
  3. 3Make topping mix as directed on package, using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  4. 4Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
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