Coffee Angel Food Cake - cold water

Method

• Move oven rack to lowest position.
• Preheat oven to 350 degrees F.
• Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl.
• Stir until coffee crystals have dissolved.
• Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute.
• Pour into an ungreased 10 by 4-inch tube pan.
• Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
• Remove from oven and immediately turn pan upside down onto a bottle until cooled completely.
• Run knife around edges of pan and remove cake from pan.
• For the icing: Whisk together all ingredients in a medium mixing bowl until smooth.
• Pour icing evenly over the top of the cake letting it run down the sides of the cake.
• Let icing set for 1 hour.
• Slice cake and serve garnished with orange zest.