Cakes

Raspberry Angel Cake

Strawberry Chocolate Cake Dessert
HighPix_Syb / Pixabay

Ingredients & Directions


1 pk Raspberry jello
1 pt Frozen raspberries, thawed &
Drained — reserve juice
1 pt Heavy cream — whipped
1 lg Angel food cake

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. From Pat Crafts


Yields
1 Servings

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