Chocolate Swirled Angel Food Cake

First of all, YUM! Mom's bday cake. Isn't it beautiful? The original recipe called for dark cocoa. I couldn't find that so I used regular cocoa. It was so good!

Also, I used a box mix for the angel food cake. No reason to reinvent the wheel. But if you're feeling ambitious and want to make it from scratch, the original recipe has directions.

1 box angel food cake mix
sliced strawberries

1 1/2 c powdered sugar 
2 tbsp tub light cream cheese, softened 
1 tbsp 1% low-fat milk
1 tsp vanilla extract 
3/4 tsp unsweetened cocoa

Make your angel food cake according to box directions. When ready to pour into ungreased tube pan, pour half the batter first. Break up air pockets by running a knife through the batter. Then, add 2 tbsp cocoa to the batter and mix. Pour that on top, breaking up air pockets with knife. Bake according to box directions. Mine took about 45 minutes. The box also said to move the oven rack to the lowest setting to bake.

Make sure to invert the pan onto a bottle to let it cool. Don't try to remove the cake from the pan until it has completely cooled. Run a knife around the edges, then invert it onto a cake pan. Mine took forever to come out!! It eventually did though.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 tsp vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Original recipe found here.

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