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Ingredientes
- 1 box angel food cake mix
- 1/4 c. Hershey's cocoa
- 1/3 c. Sugar
- 1/4 c. Water
- 1 c. Hershey's Semi-Sweet Chocolate Chips
Direcciones
- Move oven rack to lowest position. Heat oven to 375*. Mix cake as directed on package.
- Measure 4 c. of batter into a seperate bowl; sift cocoa gradually over this batter, folding till well blended, being careful not to deflate the batter. Alternately spoon plain and chocolate batters into ungreased 10" tube pan.
- Bake 30 - 35 min or possibly till top crust is hard and looks very dry. Don't underbake. Invert pan on a heat proof funnel or possibly bottle; cold completely, at least 1 1/2 hrs.
- 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, till mix boils. Stir till sugar dissolves; remove from heat. Immediately add in chocolate chips; stir till chips are melted and mix is smooth. Cold to desired consistency; use immediately.
- About 3/4 c. glaze.
