1tablespoon(1tablespoon)instant espresso added to water called for in cake mix.
Icing
½cup(113g)butter - 1 stick--softened
2cups(227g)powdered sugar
2tablespoons(30g)milk
2teaspoons(2teaspoons)instant espresso
1teaspoon(1teaspoon)vanilla
¾-1cup(177g)almonds, sliced and toasted
Instructions
Cake:
Follow the directions on 1 angel food cake mix However, add 1 tablespoon instant espresso added to water called for in cake mix.or instant coffee to the water called more in the package directions before adding it to the dry cake mix.
Continue mixing and bake cake as directed. Allow to cool completely and remove from the pan.
Espresso Icing:
Whip 1/2 cup butter until light and fluffy. Add 2 cups powdered sugar and mix well. Add 2 tablespoons milk and 2 teaspoons instant espresso, and 1 teaspoon vanilla. Continue to mix, adding milk if necessary for an easily-spreadable consistency.
Spread icing over the entire cake, including inside the middle hole. Sprinkle ¾-1 cup almonds, sliced and toasted, over the entire cake.