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Chocolate Angel Swirl Cake PDF Print E-mail

chocolate angel swirl

No one will know this fabulous cake was made from a cake mix.

Ingredients:

1 Duncan Hines Deluxe Angel Food Cake Mix (parve)
1 1/3 cup water
8 squares (8–ounces) semi-sweet baking chocolate
4 tablespoons margarine
1/2 cup flaked coconut

Directions:

Finely grate 2 squares of chocolate (2–ounces). Set aside in cool place.

Preheat oven to 375 degrees. Prepare batter as directed on pkg.

Using a 10–inch tube pan (UNGREASED), spoon one–fourth of batter into pan and spread evenly. Sprinkle one–third of grated chocolate (about 1 1/2 tablespoons) over batter. Repeat this procedure 2 more times. Top with remaining batter.

Bake, cool and remove cake from pan as directed on cake mix box. Please note, to cool a cake baked in a tube pan, hang (invert) the cake upside down on a heat–proof glass bottle or funnel until completely cool.

Melt together in small saucepan, stirring constantly over low heat, the 6 squares chocolate (6–ounces) and 4 tablespoons margarine. Cool slightly, then drizzle over cake; sprinkle coconut on top. Store loosely covered.

Notes:

Yield:  Serves 12


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