INGREDIENTS

INSTRUCTIONS

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 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

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