Raspberry Angel Cake
Yield
1 CakePrep
15 minCook
10 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
raspberry |
|
| 1 | pint |
raspberries
thawed & drained, reserve juice |
*
|
| 1 | pint |
heavy whipping cream
whipped |
*
|
| 1 | large |
angel food cake
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
raspberry |
|
| 473 | ml |
raspberries
thawed & drained, reserve juice |
*
|
| 473 | ml |
heavy whipping cream
whipped |
*
|
| 1 | large |
angel food cake
|
*
|
Directions
Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel.
Whip luntil frothy and add whipped cream.
Refrigerate and when stiff enough, fold in raspbherries. Fill center of cake and frost top and sides with remaining mixture. Store in refrigerator until ready to serve.
Can be made a day ahead. You may substitute frozen strawberries.
