Chocolate layered angel cake

Yield: 1 Servings

Measure Ingredient
1 \N Box (about 15oz) angel food cake mix
¼ cup Hershey's cocoa
\N \N Chocolate glaze
⅓ cup Sugar
¼ cup Water
1 cup Hershey's Semi-sweet chocolate chips

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

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