Angel Food Cake With Coffee Cream Frosting
If you've been following along with me for a while, you know about my love of vintage cookbooks. I love the way they look, the ingredients that are no longer available, the pictures with the tableware and decorations of the day. I probably have just as many older cookbooks than I do current authors and titles.
So when I found a recipe in a 1963 Better Homes & Garden cookbook for Angel Cake with Coffee Cream, there was no doubt this would be part of our Christmas dinner.
I very rarely follow a recipe measurement by measurement. In the case of this one, I had never even heard of coffee cream, but learned it is a thick, whipped frosting laced with instant coffee granules. Let me just say this - its incredibly addictive. I had enough leftover to use as a cookie dip, but it will not be around for very long. You've been warned.
1 box angel food cake mix or store-bought cake
2 cups whipping cream
1/2 cup sugar
1 1/2 Tbsp instant coffee
1 tsp vanilla
1. Prepare cake as directed. Cool completely.
2. In the bowl of a stand mixer, combine cream, sugar, coffee granules and vanilla. Beat on high speed with the whisk attachment until the mixture is thick enough to hold its peaks.
3. Frost the top and sides of the cake with the coffee cream. Garnish with shaved chocolate, chocolate chunks or chocolate chips.