Recipe - Chocolate Layered Angel Cake

FOR THE CAKE
1 Box (about 15oz) angel food
cake mix
One fourth cup Hershey's cocoa
Chocolate glaze

THE GLAZE
1/3 cup Sugar
One fourth cup Water
1 cup Hershey's Semisweet
chocolate chips

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 heatproff
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. 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 Three fourths cup glaze. Posted to TNT Prodigy's Recipe
Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Aug 20, 1997