MEXICAN CHOCOLATE ANGEL FOOD CAKE
I love the flavor of the "Mexican" chocolate...the cinnamon flavor just sets it apart. A fun twist on the wonderful texture of Angel Food Cake.
Provided by QueenJellyBean
Categories Dessert
Time 1h3m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixer bowl, pour dry angel food cake mix.
- Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
- Mix cold water and extracts. Add to dry ingredients.
- Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
- Fold in the chocolate chips.
- Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
- Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
- Invert cake pan and allow cake to cool upside down.
- With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
- Dust with 1 tbsp powdered sugar.
Nutrition Facts : Calories 236.1, Fat 1.9, SaturatedFat 1, Sodium 378.3, Carbohydrate 51.7, Fiber 1.3, Sugar 25.1, Protein 5.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love