The best delicious Chocolate Layered Angel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Layered Angel Cake recipe today!
Hello my friends, this Chocolate Layered Angel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Layered Angel Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Layered Angel Cake.
What Makes This Chocolate Layered Angel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Layered Angel Cake.
Ready to make this Chocolate Layered Angel Cake Recipe? Let’s do it!
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-FOR THE CAKE-
1 Box (about 15oz) angel food
-cake mix
1/4 c Hershey’s cocoa
Chocolate glaze
THE GLAZE
1/3 c Sugar
1/4 c Water
1 c Hershey’s Semi-sweet
-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 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
😮 )
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.
Yields
1 Servings
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