1 angel food cake baked in a loaf pan. (purchased is fine)
2 cups vegetable oil for frying
½ cup sugar
½ cup brown sugar
2 tablespoons cinnamon
1 cup caramel sauce
¼ cup Kahlua liqueur
Slice angel food cake into 2-inch pieces and set aside. Pour oil into a heavy-bottomed saucepan over medium heat. In a small bowl, toss sugar, brown sugar, and cinnamon together until thoroughly mixed. Line a plate with paper towels and check temperature of the oil. When it reaches 350 degrees, begin dropping cubes of cake into the oil, 5 or 6 pieces at a time, turning quickly with tongs or a slotted spoon to brown on all sides. Remove and place on paper towels to drain. Working in batches, fry all cake pieces, and while still warm, toss all in sugar-cinnamon mixture. In a bowl, whisk together caramel sauce and Kahlua. Serve with warm churro Bites.
Yield: approximately 36 pieces
