Coffee Angel Food Cake

Ingredients

• 16 ounce angel food cake mix (recommended: Betty Crocker)
• 2 tablespoons cocoa powder (recommended: Hershey's)
• 3 tablespoons mexican coffee liqueur flavored (recommended: Kahlua)
• 1 tablespoon hot-brewed coffee instant (recommended: Folgers)
• 0.3 cup milk 
• 2 tablespoons orange liqueur 
• 1  orange zest 
• 1 pound powdered sugar sifted (recommended: C and H)
• 1 cup water plus 1 tablespoon cold

Equipment

• frying pan
• oven
• knife
• whisk
• mixing bowl
• hand mixer

Directions

1. Move oven rack to lowest position. Preheat oven to 350 degrees F.
2. Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
3. Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute.
4. Pour into an ungreased 10 by 4-inch tube pan.
5. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
6. Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
7. Whisk together all ingredients in a medium mixing bowl until smooth.
8. Pour icing evenly over the top of the cake letting it run down the sides of the cake.
9. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.