Preheat oven to 375°F (190°C). Sift Kinnikinnick Angel Food Cake Mix and set aside.
In a small bowl combine cocoa powder and water, mix until combined and set aside. In a large bowl separate eggs and set yolks aside. Whip 12 egg whites until soft peak. Slowly add cocoa powder slurry to egg whites and continue to whip egg whites until stiff peak. Using your hand carefully fold in Kinnikinnick Angel Food Cake Mix into egg white mixture. Fold mix in just until incorporated (careful not to beat all the air out of the egg whites).
Pour mixture into a 9” bundt or fluted pan (do not spray).
Bake at 375° F for 35-40 minutes or until top is golden brown and firm. Remove from oven and invert pan on funnel until cool. Remove cake from pan and enjoy. Yields 1 cake