Raspberry Angel Cake
Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa
SERVINGS
|
12
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 1 package (16 ounces) angel food cake mix
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- 1 tablespoon sugar
DIRECTIONS
Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. Combine raspberries and sugar; serve over cake. Yield: 12 servings.