| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Box (about 15oz) angel food cake mix |
| 1/4 |
c |
Hershey's cocoa |
|
|
Chocolate glaze |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1 |
c |
Hershey's Semi-sweet chocolate chips |
INSTRUCTIONS
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 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. 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 3/4 cup glaze. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Aug 20, 1997
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