Recipe - Choclate Layered Angel Cake

1 Box angel food cake mix
One fourth cup Hershey's cocoa

CHOCOLATE GLAZE
1/3 cup Sugar
One fourth cup Water
1 cup Hershey's SemiSweet
Chocolate Chips

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 One half 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 Three fourths cup glaze.

Posted to TNT Recipes Digest, Vol 01, Nr 915 by UCJU31A@prodigy.com ( M
BROOMER) on 4 Ja, n 1998