Prepare the Angel Cake:

• Cut the angel food cake into small, bite-sized cubes (about 1-inch pieces). You can use store-bought or homemade angel food cake.

Heat the Oil:

• In a large skillet or pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature for frying.

Fry the Churro Bites:

• Fry the angel food cake cubes in batches, carefully dropping them into the hot oil. Fry for 2-3 minutes or until golden brown and crispy on the outside. Flip halfway through for even browning.

• Use a slotted spoon to remove the fried bites and place them on a paper towel-lined plate to drain excess oil.

Coat the Churro Bites:

• In a shallow bowl, mix the granulated sugar and cinnamon. While the churro bites are still warm, roll them in the cinnamon-sugar mixture until fully coated.

Make the Dipping Sauce (Optional):

• For the dipping sauce, combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring in between, until the chocolate melts and the sauce becomes smooth. Alternatively, heat the mixture on the stovetop.

Serve:

• Serve the crispy angel cake churro bites warm, with the chocolate dipping sauce on the side. Enjoy the crispy, cinnamon-sugar-coated sweetness!