Recipe for Marbled Angel Cake


    Marbled Angel Cake

    1 (14.5 ounce) box angel food cake mix
    1/4 cup unsweetened cocoa powder
    Chocolate Glaze (recipe below)

    Prepare cake batter according to package directions. Measure 4 cups batter into a separate bowl. Gradually fold cocoa powder into this batter until well blended, being careful not to deflate the batter. Alternately pour vanilla and chocolate batters into an ungreased, 10-inch tube pan. Cut through batter with knife or spatula to marble. Bake on the lowest rack of a preheated 375 degree F oven for 30 to 35 minutes, or until top crust is firm and looks very dry.

    Let cake cool, hanging the pan upside down on a heat-proof funnel or bottle, at least 1 1/2 hours. Carefully run a cake knife along side of pan to loosen cake. Place on a serving plate and drizzle with chocolate glaze. (See following recipe.)

    Chocolate Glaze
    1/3 cup granulated sugar
    1/4 cup water
    1 cup miniature semisweet
        chocolate morsels.

    In a small saucepan, bring sugar and water to a full boil, stirring until sugar dissolves. Remove from heat. Immediately add chocolate morsels. Stir with wire whisk until morsels are melted and mixture is smooth. Let cool to desire consistency, use immediately.