The best delicious Choclate Layered Angel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Choclate Layered Angel Cake recipe today!
Hello my friends, this Choclate Layered Angel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Choclate Layered Angel Cake is amazingly delicious, and addictive, everyone will be asking for more Choclate Layered Angel Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Choclate Layered Angel Cake.
Ready to make this Choclate Layered Angel Cake Recipe? Let’s do it!
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1 Box 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
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.
Yields
1 Servings
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