What do you save that you rarely use later?
I took a survey at my office. Here’s the short list:
- bacon grease
- individual condiment packages from fast food restaurants
- half-empty shampoo bottles
For me, it’s egg whites. I always plan to bake an angel food cake, but I don’t. Or I could make healthy scrambled eggs. But since I don’t cook breakfast very often, that’s not likely to happen either. I move them around in my crowded freezer for awhile and eventually throw them out. That’s why I end up using a cake mix in one of my all-time favorite desserts.
As it turns out, angel food cake mixes always rise higher than my scratch cakes and taste quite good. Adding flavoring, such as instant espresso, improves them considerably. A thin layer of rich espresso-flavored butter creme frosting on this light-as-a-feather fat-free cake makes an easy dessert. Almonds (toasted in the microwave if you like) are the finishing touch. This cake not only looks impressive but makes any dinner a special occasion.
This cake is my adaptation of Helen Corbitt’s Coffee Angel Food Cake once (and maybe still, I’m not sure) sold at Neiman-Marcus. My short career in the men’s furnishings department in the downtown Dallas store forced me to walk by the snack bar everyday and drool. Now I make it myself and you can too.
- 1 angel food cake mix
- 1 tablespoon instant espresso added to water called for in cake mix.
- ½ cup butter (1 stick)–softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons instant espresso
- 1 teaspoon vanilla
- ¾- 1 cup toasted, sliced almonds
- Follow directions on package, adding instant espresso to water before adding water to dry cake mix. Continue mixing and bake as directed. Allow to cool completely and remove from pan.
- Whip butter until light and fluffy. Add powdered sugar and mix well. Add milk and espresso. Continue to mix, adding milk if necessary for easily spreadable consistency.
- Cover cake with toasted sliced almonds.
More ideas for coffee-flavored desserts….