Chocolate layered angel cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (about 15oz) angel food cake mix | |
| ¼ | cup | Hershey's cocoa |
| Chocolate glaze | ||
| ⅓ | cup | Sugar |
| ¼ | cup | Water |
| 1 | cup | Hershey's Semi-sweet chocolate chips |
Directions
FOR THE CAKE
THE GLAZE
From the Hershey's Chocolate Lovers Cookbook Move the oven rack to lowest position. Heat oven to 375* Mix cake as directed on package. Measure 4 cups batter into a separate 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 an ungreased 10 inch tube pan. Bake 30 - 35 minutes or until top crust is firm and looks very dry. Do NOT underbake. Invert pan on a heat-proff 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. Makes 18 servings (not in my house :o )
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. Makes about ¾ cup glaze. Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on Aug 20, 1997