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Raspberry Angel Cake
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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 to remove cake. Cut into slices. Combine raspberries and sugar;
serve over cake.
Yield: 12 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |