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Mocha Angel Food Cake

Author/Submitted by: Weight Watchers Magazine, Feb 1997
Servings: 12
Categories: Cakes / Chocolate / Desserts

1  box  (16-ounce) angel food cake mix
1 1/4  cup  water
2  teaspoons  instant coffee granules
1 1/2  cup  2% low-fa milk
1  package  (3.9-ounce) chocolate instant pudding mix
1/2  cup  frozen reduced-calorie whipped topping, thawed
1  teaspoon  almond extract

1. Preheat oven to 350". 2. Combine cake mix, water, and coffee granules in a large bowl; beat at low speed of a mixer until moist. Beat at medium speed 1 minute (do not overbeat). Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. 3. Bake at 350 oF for 40 minutes or until cake is golden and firm when touched. Invert pan onto a heat-proof glass bottle, and let cool upside down in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and invert cake onto plate. 4. Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or until thick. Fold in whipped topping and almond extract. Cover and chill at least 30 minutes. 5. Cut cake into 12 slices; top each slice with pudding mixture. Yield: 12 servings (serving size: 1 slice cake and 3 tablespoons pudding mixture). Per serving: 200 C. CAL 206 (6% from fat); PRO 4.5 g; FAT 1.3 g (sat 0.6 g); CARB 44.4 g; FIB 0 g; CHOL 2 mg; IRON 0 mg; SOD 454 mg; CALC 39 mg.

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