Coffee Angel Food Cake

Ingredients

• 1 teaspoon almond extract 
• 14.5 ounce angel food cake mix 
• 1 tablespoon coffee granules instant
• 2 tablespoons coffee granules instant
• 6 tablespoons butter softened
• 1 pound powdered sugar 
• 3 tablespoons skim milk 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• spatula

Directions

1. Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
2. Prepare angel food cake batter according to package directions. Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.
3. Bake at 375 for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside.
4. Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.
5. Cream margarine at high speed of a mixer.
6. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended.
7. Add milk; beat well.
8. Spread frosting over top and sides of cake. Store loosely covered in refrigerator.