This recipe combines two favorite flavors: coffee and Nutella!

Mocha-Hazelnut Glazed Angel Food Cake

Ingredients

12 large egg whites
1 cup cake flour
1/4 teaspoon instant coffee granules
1 teaspoon cream of tartar
1 teaspoon almond extract
1/2 teaspoon salt
1-1/4 cups sugar

Glaze:

1 cup Nutella
1/2 cup confectioners’ sugar
1/3 cup brewed coffee
1/4 cup chopped hazelnuts
16 maraschino cherries with stems

Directions

~Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°.

~In a small bowl, mix flour and coffee granules until blended. Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

~Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30 to 40 minutes (or until top springs back when lightly touched). Immediately invert pan; cool cake in pan, about 1-1/2 hours.

~Run a knife around sides and center tube of pan. Remove cake to a serving plate.

~In a small bowl, whisk Nutella, confectioners’ sugar, and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts.

~Serve with cherries.