Raspberry Angel Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 package (16 ounces) angel food cake mix
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1/2 teaspoon almond extract
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1/2 teaspoon vanilla extract
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1 package (.3 ounce) sugar-free raspberry gelatin
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1 package (12 ounces) frozen unsweetened raspberries, thawed
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1 tablespoon sugar
Directions
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1.
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.
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2.
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.
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3.
Combine raspberries and sugar; serve over cake.
Nutrition Facts
1 slice: 155 calories, 0 fat (0 saturated fat), 0 cholesterol, 224mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 4g protein.
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