- 2 teaspoons instant coffee granules
- 1-1/4 cups water
- 1 package (16 ounces) angel food cake mix
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 to 2 tablespoons instant coffee granules
- 1/4 cup milk
- 1/2 cup Diamond of California Sliced Almonds, toasted
- In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package.
- For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth.
- Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds. Yield: 12-16 servings.
Originally published as Coffee Angel Food Cake in Country Woman May/June 1996, p35
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