Prepare the angel cake mix according to package instructions, bake at 350°F (175°C) until golden brown (30-35 minutes). Cool completely on a wire rack.

Take small portions of cooled cake and roll them into uniform balls, about 1 inch in diameter. Place on a parchment-lined tray.

In a bowl, mix sugar and cinnamon until well blended for the churro coating. Optionally, add a pinch of nutmeg.

Pour oil into a frying pan to about 2-3 inches deep and heat to 350°F (175°C).

Carefully add cake balls to the hot oil, frying until golden brown for about 3-5 minutes.

Remove fried bites with a slotted spoon and coat them in the cinnamon sugar mixture immediately.

Arrange bites on a platter and serve warm, optionally with chocolate sauce.