Method

1. For cake, place water and Krusteaz Professional Angel Food Cake Mix in mixer bowl. (Be sure bowl and utensils are completely grease-free. Do not use plastic bowl.)
2. Using a whip, mix on low speed 1 minute. Scrape bowl. Change to medium speed and mix 2 minutes. Do not overmix.
3. Scale half of batter into ungreased 10-inch tube pan.
4. Add 1 Tbsp cocoa to remaining batter. Using a whip, mix on low speed 1 minute or until well blended.
5. Scale chocolate batter over white batter in pan.
6. For convection oven, bake at 300°F 35-40 minutes; for standard oven, bake at 350°F 40-45 minutes. Immediately invert onto glasses at opposite sides of pan until completely cool (about 1 1/2 hours). Remove from pan.
7. For glaze, place powdered sugar, milk and vanilla in small bowl. Using a whisk, mix until smooth.
8. Drizzle half of glaze over cooled cake.
9. Add 1 teaspoon cocoa to remaining glaze; mix thoroughly. Drizzle chocolate glaze over white glazed cake. Garnish with fresh berries, if desired.