A delicate, chocolate angel food cake perfectly complemented with a dark chocolate-espresso glaze.
Cake:
- 1 box Duncan Hines® Angel Food Cake Mix
- 1/3 cup natural unsweetened cocoa
- 1 1/3 cups water
Glaze:
- 1 tablespoon instant espresso or coffee granules
- 1-1/2 teaspoons hot water
- 2/3 cup Duncan Hines® Creamy Home-Style Dark Chocolate Fudge Frosting
- Move oven rack to lowest position. Preheat oven to 350°F. Pour cake mix and cocoa into clean, large mixing bowl; whisk together.
- Add 1 1/3 cups water. Mix and bake according to package directions in ungreased 10-inch tube pan.
- Prepare glaze when cake is cool. Place espresso granules and water in small microwave-safe bowl; stir to dissolve. Mix in frosting. Microwave on HIGH power for 20 to 25 seconds or until just pourable. Stir to blend.
- Spread glaze over top of cake allowing some to drizzle down the sides of cake. When glaze sets, slice cake and serve.
Tips:
- To keep serving platter clean while glazing, place strips of wax paper or parchment under the outer bottom edge of cake. Once glaze has set, pull out strips of paper leaving a clean platter.
- Refrigerate cake for a few minutes after glazing so glaze sets more quickly.
- For a little crunch, try sprinkling top of glaze with shaved bittersweet chocolate, toasted almonds or crushed butter brickle.
- Serve cake with fresh raspberries for an elegant touch.
- Add freshly grated orange rind to top of glaze for European flair and taste.
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french baker (1 discussion) on Mar 7, 2013 at 01:22 PM
I have come a long way since coming to this country 56 years ago. From baking everything from scratch to using cake mixes as bases. My favorite is a sour cream coffee cake using DH yellow cake mix as a base. Will try the above, since I bake anything and everything.
No Rating
cocolina (9 discussions) on Dec 28, 2012 at 01:20 PM
OMG! this is a fantastic treat for when friends come over.
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mandino67 (2 discussions) on Nov 19, 2011 at 05:39 PM
I served this to a mixed group and while the women appreciated that it was light, the guys didn't like it much. I think it gives the appearance of a regular cake, but then when you bite into it, the angel food is so light that it disappoints. It really needs something more substantial to go with it (like sliced strawberries for example) to give you something to sink your teeth into. The espresso glaze is delicious, though.
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agless (109 discussions) on Nov 7, 2011 at 06:58 PM
I'm working on something I thought up myself but then googled and see others have done various versions of it. Mine will be an original adaptation and uses DH. It's a surprise, but maybe I'll have to tinker with it some more.
Well, I was scrolling through this amazing array of bundt cakes on another website and found the Daffodil cake & recipe. Made in a bundt pan! Gorgeous. It was made from scratch, and I think I'll try to do one again from scratch.
My, I'm AWOL for awhile, and come back to these most gorgeous concoctions. It's best not to look at food pages when you're hungry!
I found this yummy looking honeycomb cake. First I'm going to try it per recipe then try to adapt it to a DH cake mix.
Well, I was scrolling through this amazing array of bundt cakes on another website and found the Daffodil cake & recipe. Made in a bundt pan! Gorgeous. It was made from scratch, and I think I'll try to do one again from scratch.
My, I'm AWOL for awhile, and come back to these most gorgeous concoctions. It's best not to look at food pages when you're hungry!
I found this yummy looking honeycomb cake. First I'm going to try it per recipe then try to adapt it to a DH cake mix.
Rating:
agless (109 discussions) on Oct 20, 2011 at 06:33 PM
Your cake looked so good I tried it but only had the "other brand" I'd had around for some time, and I think I'd like the Duncan Hines cake mix better because this one had a "acidic tartness" to it like from the cream of tartar or lemon additive. The frosting, almost like yours but am hoarding my can of choc frosting lol, I used what I did for the Devil's Food Pound Cake I submitted (the original glaze put out by Duncan Hines) only used melted butter for flavor) and some instant espresso bought just for this (keep that in the freezer). I loved the glaze especially. My mom made this and the regular angel food cakes from scratch. I made two. One was gorgeous, found it in a magazine. It was called Daffodil Cake I think (southern) and you'd take half the batter, tint it yellow, maybe add some lemon, then "marble" it in the pan, dropped large blobs in pan and marbled only a little making it look more "checkered". Makes a gorgeous cake. If someone wants to take my idea for adapting that, be my guest. I've got so many recipes to try I'll never get them all done. Beware watching Youtube videos about cooking. Addictive and awful when you're hungry. Same coming here ;-).
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bevdriggs (5 discussions) on Jul 17, 2011 at 02:12 PM
need help with a lost recipe. it's a pound cake made with german chocolate mix and you add the can of frosting into it if any one knows please be sure to post of send it to me. thanks and happy baking!
Comment by: pamkoop (no discussions) on Oct 20, 2011 at 11:33 AM
Mix: 1 German chocolate cake mix, 1 can coconut-pecan frosting, 1/3 cup oil, 3 eggs, 1 cup water. Pour into greased and floured bundt pan. Bake 350 for 45-50 minutes.
