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Chocolate Cherry Angel Cake




Source of Recipe


toh


List of Ingredients




1 package (16 ounces) angel food cake mix
1/3 cup finely chopped maraschino cherries, well drained
1 square (1 ounce) semisweet chocolate, grated

GLAZE:
2 tablespoons butter (no substitutes)
1 square (1 ounce) semisweet chocolate
1 tablespoon light corn syrup
1 cup confectioners' sugar
3 to 5 teaspoons maraschino cherry juice
Maraschino cherries and fresh mint, optional


Recipe



In a large mixing bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to pan.
In a saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired. Yield: 12 servings.