Chocolate Marble Angel Food Cake

1 package (16 ounces) angel food cake mix
1 1/4 cups water
1 tablespoon unsweetened cocoa

Glaze:
1/2 cup semisweet chocolate chips
2 tablespoons margarine or butter
2 tablespoons light corn syrup
1 to 2 teaspoons hot water

1. Place a rack in the center of the oven and preheat the oven to 325 degrees. Set aside an ungreased 10-inch tube pan.

2. Place the cake mix and water in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 1 minute more. Pour half of the batter into a clean bowl. Stir cocoa into this batter. Drop white and chocolate batters alternately by generous tablespoons into reserved ungreased pan. Smooth out the top with a rubber spatula, and place the pan in the oven.

3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the oven and immediately invert it over a long-necked glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.

4. For the glaze, place the chocolate chips, margarine or butter, and corn syrup in a small saucepan over low heat. Stir and cook until chocolate is melted. Remove pan from the heat and stir in water, a teaspoon at a time, or until thin enough to pour. Pour glaze over the top of the cake and spread as needed, allowing it to drizzle down the sides. Slice and serve.

Serves: 16