Begin by mixing the angel cake mix as directed on the package, typically combining it with water and oil in a mixing bowl. Use an electric mixer to beat until the batter is smooth, about 2-3 minutes. Pour the batter into a greased cake pan and bake at 350°F (175°C) for 25-30 minutes until golden and a toothpick inserted comes out clean. Allow to cool completely on a wire rack.

Once the angel cake has cooled, carefully remove it from the pan and transfer it to a clean surface. Using your hands or a small cookie scoop, take bite-sized portions of the cake and gently roll them into small balls about 1 inch in diameter. Set the cake balls aside on a plate as you prepare for frying.

In a medium bowl, combine granulated sugar and ground cinnamon to craft the churro coating for your bites. Once mixed, set the bowl aside.

In a deep skillet or frying pan, pour enough vegetable oil to cover the bottom by about 1 inch, and heat it over medium-high heat. Ensure the oil reaches around 350°F. Drop a small piece of cake in to test if the oil is hot enough; it should sizzle upon contact.

Carefully lower a few angel cake balls into the hot oil, avoiding overcrowding the skillet. Fry for about 2-3 minutes, or until golden brown, flipping them halfway through. Use a slotted spoon to remove the bites and let them drain on a paper towel-lined plate.

While the Crispy Angel Cake Churro Bites are still warm, roll them in the cinnamon-sugar mixture, making sure each piece is generously coated.

Transfer your Crispy Angel Cake Churro Bites to a serving platter, and for an extra touch, serve with chocolate sauce for dipping. Enjoy warm!