Mexican Chocolate Angel Food Cake

Name: Mexican Chocolate Angel Food Cake
Prep time: 10 min
Cook time: 53 min
Total time: 1 h 3 min
Yield: 10 slices, 10 serving(s)
Ingredients: 1 (18 ounce) box angel food cake mix; 1/3 cup cornstarch; 1/4 cup unsweetened cocoa powder; 2 teaspoons instant coffee powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon allspice; 1 1/3 cups cold water; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 1/4 cup mini chocolate chip

Submitted by QueenJellyBean

"I love the flavor of the "Mexican" chocolate...the cinnamon flavor just sets it apart. A fun twist on the wonderful texture of Angel Food Cake."

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Ready In:: 1hr 3mins
Ingredients:: 11
Yields:: 10 slices
Serves:: 10

ingredients

1 (18 ounce) box angel food cake mix
¹⁄₃ cup cornstarch
¹⁄₄ cup unsweetened cocoa powder
2 teaspoons instant coffee powder
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₄ teaspoon allspice
1 ¹⁄₃ cups cold water
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₄ teaspoon almond extract
¹⁄₄ cup mini chocolate chip

directions

In a mixer bowl, pour dry angel food cake mix.
Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
Mix cold water and extracts. Add to dry ingredients.
Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
Fold in the chocolate chips.
Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
Invert cake pan and allow cake to cool upside down.
With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
Dust with 1 tbsp powdered sugar.