Page 294 - Chocolate Cake Doctor

276 C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S

CHOCOLATE-SWIRLED D
CHOCOLATE-SWIRLE
APRICOT ANGE
APRICOT ANGEL L

FOOD CAK
FOOD CAKE E

s long as you are gentle with GLAZE:

angel food batter and you 1 ⁄2 cup sugar
4 tablespoons ( ⁄2 stick) butter or margarine
1
keep within the amount of
1 ⁄2 cup semisweet chocolate chips
liquid needed in the recipe, you can
add wonderful flavors. This cake is

a good example of how you can eas-
ily flavor the cake with a fruit juice.

I add the chocolate flavor with just

a simple swirl of chocolate syrup.
1. Place a rack one position lower than
center in the oven, and preheat the oven
to 350°F. Set aside an ungreased 10-inch
SERVES: 16
tube pan.
PREPARATION TIME: 10 MINUTES
1
2. Measure out ⁄3 cup of the apricot nec-
BAKING TIME: 45 TO 50 MINUTES
tar and set it aside for the glaze. Add water
ASSEMBLY TIME: 2 MINUTES
as needed to the remaining apricot nectar
so that it measures 1 ⁄4 cups. Place the
1
apricot nectar mixture and the cake mix
CAKE:
in a large mixing bowl. Beat with an elec-
1 can (11.5 ounces) apricot nectar
tric mixer on low speed for 30 seconds.
2 tablespoons water, or as needed Stop the machine and scrape down the
1 package (16 ounces) angel food cake mix sides of the bowl with a rubber spatula.
1 ⁄3 cup chocolate syrup Increase the mixer speed to medium and