Black & White Angel Food Cake - Sabryna Gilmore

Ingredients:
Cake:
1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 tsp cream of tartar
1/4 tsp salt
12 large egg whites
1 tsp lemon juice
1/2 tsp vanilla
2 T unsweetened dark cocoa

Glaze:
1 1/2 cups powdered sugar
2 T light cream cheese, softened
1 T low fat milk
1 tsp vanilla
3/4 tsp unsweetened dark cocoa

Directions:
1. Preheat oven to 325°
2. To prepare  cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 T at a time, beating until stiff peaks form. Beat in juice and 1/2 tsp vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
4. Spoon half of batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 T cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
5. 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.
6. Add 3/4 tsp cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set.