Printable | Taste of Home

Raspberry Angel Cake

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

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

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Raspberry Angel Cake cont.

to remove cake. Cut into slices. Combine raspberries and sugar; serve
over cake.

Yield: 12 servings.