Mocha-Hazelnut Glazed Angel Food Cake

• 12 large egg whites (about 1-2/3 cups)
• 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
• 1 cup Nutella
• 1/2 cup confectioners' sugar
• 1/3 cup brewed coffee
• 1/4 cup chopped hazelnuts
• 16 maraschino cherries with stems

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Meanwhile, preheat oven to 350u0b0. In a small bowl, mix flour and coffee granules until blended.
3. Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 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.
4. Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours.
5. 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.

egg whites, cake flour, coffee granules, cream of tartar, almond, salt, sugar, nutella, sugar, coffee, hazelnuts, maraschino cherries

Taken from www.tasteofhome.com/recipes/mocha-hazelnut-glazed-angel-food-cake/ (may not work)