1 box (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa
Chocolate Glaze (recipe follows)

Adjust oven rack to lowest position. Heat oven to 375 degrees. Prepare cake batter according to package directions. Measure 4 cups batter into separate bowl; gradually fold cocoa into this batter until well blended, being careful not to deflate batter.

Alternately spoon plain and chocolate batters into ungreased 10 inch tube pan. Bake 30-35 minutes or until crust is firm and looks very dry. Do not underbake. Invert pan on heat proof bottle. Cool completely, at least 2 hours. Carefully run knife along side of pan to loosen cake; remove from pan. Place on serving plate; drizzle with Chocolate Glaze.

CHOCOLATE GLAZE:

In a small saucepan, combine: 1/4 c. water