<http://schema.org/articleBody>
" Store-bought angel food cake is no longer safe in our kitchen. First we sliced the light confection in half to create a beautiful layered &amp;quot;shortcake.&amp;quot; Now we&amp;#039;re chopping it up even more to make churro bites. We&amp;#039;re only sorry to whatever human (or machine) took the time to create the perfect bundt shape.   Before the cubed angel food cake gets the cinnamon-sugar treatment, they must be fried\u2014it&amp;#039;s the churro way. To feel better about this caloric step (and justify eating more bites), I used coconut oil. It has a high smoking point (which is suitable for frying). If you&amp;#039;re wondering if it impacts the flavor, the answer is no\u2014or at least not significantly. I honestly couldn&amp;#039;t taste the coconut. It did, on the other hand, smell wonderful. If you don&amp;#039;t have a jar handy in your pantry, vegetable oil will work just fine.  After the coconut oil comes the cinnamon-sugar coating. If the fried pieces are even somewhat warm, the cinnamon-sugar mix will stick with ease. The chocolate ganache (I couldn&amp;#039;t resist adding a dipping sauce) is another store. It stubbornly slides off the sugary churro when you dunk. If you&amp;#039;re a chocoholic like me, it&amp;#039;s still worth it. Trust me. You&amp;#039;ll find a way to make it work. GET THE RECIPE HERE. PIN FOR LATER.   Follow Delish on Instagram.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/videos/a48219/how-to-make-churro-bites/>