Choclate layered angel cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box angel food cake mix | |
| ¼ | cup | Hershey's cocoa |
| ⅓ | cup | Sugar |
| ¼ | cup | Water |
| 1 | cup | Hershey's Semi-Sweet Chocolate Chips |
Directions
CHOCOLATE GLAZE
Source: Hershey's Chocolate Lover's Cookbook Move oven rack to lowest position. Heat oven to 375*. Mix cake as directed on package.
Measure 4 cups of batter into a seperate bowl; sift cocoa gradually over this batter, folding until well blended, being careful not to deflate the batter. Alternately spoon plain and chocolate batters into ungreased 10" tube pan.
Bake 30 - 35 minutes or until top crust is firm and looks very dry. Do NOT underbake. Invert pan on a heat proof funnel or bottle; cool completely, at least 1½ hours.
Carefully run knife along side of pan to loosen cake; remove from pan.
Place on serving plate; drizzle with chocolate glaze.
Chocolate Glaze:
In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Stir until sugar dissolves; remove from heat. Immediately add chocolate chips; stir until chips are melted and mixture is smooth. Cool to desired consistency; use immediately.
About ¾ cup glaze.
Posted to TNT Recipes Digest, Vol 01, Nr 915 by UCJU31A@... ( M BROOMER) on 4 Ja, n 1998