Choclate Layered Angel Cake

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Choclate Layered Angel Cake Ingredients

1 Box angel food cake mix	1/3 c Sugar
CHOCOLATE GLAZE	1/4 c Water

Instructions for Choclate Layered Angel Cake

Source: Hersheys Chocolate Lovers 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 1 1/2 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 3/4 cup glaze. Posted to TNT Recipes Digest, Vol 01, Nr 915 by UCJU31A@prodigy.com ( M BROOMER) on 4 Ja, n 1998

Main Ingredient: CakeCuisine: Uncategorized