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Low-Fat Mocha Angel Food Cake Recipe

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Prep Time: 15 Mins | Total Time: 2 Hrs | Makes: 12

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Ingredients:

1 pkg (430 g) Betty Crocker* Angel Food Cake Mix
1 1/4 cups (300 mL) cold coffee
1 tbsp (15 mL) unsweetened baking cocoa
chocolate candy sprinkles
1 envelope (2.8 oz pkg) whipped topping mix
1/2 cup (125 mL) skim milk
1 1/2 tsp (7 mL) vanilla
2 tbsp (25 mL) icing sugar
2 tsp (10 mL) unsweetened baking cocoa

Method:

Move oven rack to middle position (remove other racks). Heat oven to 350°F (180°C). In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon (15 mL) cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
Pour into two ungreased 9-inch (23 cm) 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 icing sugar and 2 teaspoons (10 mL) cocoa for the last minute of beating.
Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Tip: Not able to make the mocha topping? Simply use frozen (thawed) whipped topping instead. It won't pack a chocolate punch, but the color will make an interesting contrast to the cake and candy sprinkles.

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