3/4 c Butter/margarine
6 tb Hersheys cocoa
1 c Divided sugar
2/3 c Ground blanched almonds
2 tb Flour
3 Separated eggs
2 tb Water
2 tb Butter/margarine
2 tb Hersheys cocoa
2 tb Water
1/2 ts Vanilla
1 c Confectioners sugar
Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and
3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend
in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In
medium bowl, beat egg whites until foamy. Gradually add remaining sugar,
beating just until soft peaks form. Gently fold chocolate mixture into egg
whites, blending thoroughly. Pour into greased and floured 9 inch layer
pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove
from pan onto wire rack. Cool completely. INvert cake onto serving plate.
Spread top and sides with chocolate glaze. Garnish as desired.CHOCOLATE
GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2
tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until
mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla.
Gradually add 1 cup confectioners sugar, beating with whisk until smooth.
From
Yields
6 Servings
