1 Angel Food Cake Mix (Use the brand of your choice. I have learned recently that Betty Crocker is better)
1 cup plus one tablespoon of water
1 teaspoon pure vanilla extract
3 tablespoons kahlua
1 tablespoon instant espresso powder
2 tablespoons unsweetened chocolate powder
Preheat oven to 350 degrees. Whisk together water, vanilla, kahlua, espresso powder and chocolate powder until smooth.
Add liquid mixture to the bowl of an electric mixer. Add cake mix and, using a whisk, blend mix into the liquid. Whisk only until blended. Start mixer on medium-high and blend exactly one minute. Pour batter into an angel food tube pan. Bake 38 minutes. Remove from the oven and turn pan upside-down on a bottle neck. Allow to cool completely. Remove cake from the pan using a thin knife run along the side of the pan.
To serve: Drizzle cake with your favorite chocolate sauce; add a dollop of whipped cream and garnish with three to four chocolate covered espresso beans.
Chocolate Cool Whip
2 (8 ounce) cartons Cool Whip
1 small package Jell-O instant chocolate pudding mix
½ teaspoon vanilla extract
Whisk pudding mix and vanilla into cool whip. Set aside one hour. Dollop on the cake if desired. The mixture will be a little grainy if it does not set a while.
For the chocolate sauce:
1 stick butter
4 ounces unsweetened chocolate
3 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
In a 2-quart heavy saucepan, melt butter and chocolate over medium heat. Add sugar, once cup at a time stirring in after each. The last one will be really dry. Gradually stir in milk. Cook and stir over medium heat until mixture starts to boil. Remove from heat. Add vanilla. Set aside. Store in the refrigerator. Gently reheat as needed.
Presented by: Olivia Sipe, Miss Olivia's Table