Brazilian Chocolate Angel Cake
Prepare batter as directed on package. Blend 1 tablespoon instant coffee with vanilla pudding mix; cook as directed on package. Split cake in 2 layers; spread cooled pudding between layers. Frost with whipped cream, garnish with shaved chocolate curls.
Apricot Ribbon Loaf
Bake loaf cakes according to package directions. Cut one loaf in 4 layers. Wrap second loaf in aluminum foil, save it for later. Apricot Filling: Cook 1 ½ cups dried apricots, drain, sieve and measure ½ cup. Add 1 tbsp. lemon juice. Chill. Beat 1 ½ cups whipping cream, fold into 6 tbsp confectioners sugar and apricots. Fill layers; chill.
Coffee Angel Food Cake
Prepare batter as directed on package, folding in 2 tbsp instant coffee with contents. Serve with pistachio ice cream, top with this warm Coffee Sauce: Combine ½ cup sugar, 1 tbsp flour, 1 tbsp cornstarch, 1 tsp instant coffee, ½ tsp salt and ¼ cup water in saucepan. Cook over medium heat, stirring constantly, about 2 minutes.
Cherry Nut Angel Cake
Substitute maraschino cherry liquid for water in mix recipe. Fold ½ cup chopped, well-drained maraschino cherries and ½ cup buts, finely chopped, into batter.