Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Makes 12 servings

1 package Betty Crocker® 1-step white angel food cake mix
1¼ cups cold coffee
1 tablespoon baking cocoa
Chocolate shot
Mocha Topping (below)

Move oven rack to middle position. Preheat oven to 350ºF .
Beat cake mix, cold coffee and cocoa in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute.
Pour into two ungreased 9-inch loaf pans.
Sprinkle with chocolate shot.
Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
Immediately rest each loaf pan on its side on heatproof surface, until cake is completely cool, about 1 hour.
Run knife around edges; remove from pan.

MOCHA TOPPING

½ package (2.8 ounce size) whipped topping mix (1 envelope)
½ cup cold fat-free (skim) milk
½ tablespoon vanilla
2 tablespoons powdered sugar
2 teaspoons baking cocoa

Make topping mix as directed on package using milk and vanilla; add powdered sugar and cocoa for the last minute of beating.

1 Serving: Calories 170 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 260mg; Potassium 140mg; Carbohydrate 36g (Dietary Fiber 0g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Calcium 2%; Iron 4%; Folic Acid 2%
Diet Exchanges: 1 Starch; 1 1/2 Fruit