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

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