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Low-Fat Mocha Angel Cake

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By Betty Crocker Kitchens
Updated Dec 16, 2011
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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.

Low-Fat Mocha Angel Cake

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 9
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Ingredients

Cake

Mocha Topping

  • 1 envelope whipped topping mix (from 2.8-oz package)
  • 1/2 cup cold fat-free (skim) milk
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons powdered sugar
  • 2 teaspoons unsweetened baking cocoa

Instructions

  • Step 
    1
    Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
  • Step 
    2
    Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  • Step 
    3
    Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  • Step 
    4
    Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition

170 Calories
1 g Total Fat
4 g Protein
36 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
260 mg
Potassium
140 mg
Total Carbohydrate
36 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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