Mexican Chocolate Angel Food Cake

• angel food cake mix1

  (18 ounce) box

• cornstarch↗1⁄3 cup
• unsweetened cocoa powder↗1⁄4 cup
• instant coffee powder↗2 teaspoons
• cinnamon↗1 teaspoon
• nutmeg↗1⁄2 teaspoon
• allspice1⁄4 teaspoon
• cold water1 1⁄3 cups
• vanilla extract↗1 1⁄2 teaspoons
• almond extract↗1⁄4 teaspoon
• mini chocolate chip↗1⁄4 cup

Step-by-step instructions

1. 1

   In a mixer bowl, pour dry angel food cake mix.

2. 2

   Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.

3. 3

   Mix cold water and extracts. Add to dry ingredients.

4. 4

   Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.

5. 5

   Fold in the chocolate chips.

6. 6

   Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.

7. 7

   Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.

8. 8

   Invert cake pan and allow cake to cool upside down.

9. 9

   With a small metal spatula, loosen the sides of the cake and invert on to cake plate.

10. 10

    Dust with 1 tbsp powdered sugar.