This raspberry cake makes a pretty dessert for any special occasion.
The ingredient of Raspberry Angel Cake
- 3 cups boiling water
- 2 (3 ounce) packages JELL-O Raspberry tell Gelatin
- 1 (12 ounce) package frozen red raspberries (do not thaw)
- 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
- 1 cup thawed COOL WHIP Whipped Topping
The instruction how to make Raspberry Angel Cake
- Add boiling water to gelatin mixes in medium bowl; toss around 2 min. until very dissolved. build up raspberries; advocate until thawed. Pour into 9-inch round pan sprayed past cooking spray.
- Arrange cake slices in concentric circles over gelatin, following slices overlapping as necessary to very cover gelatin.
- Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; peak in the manner of COOL WHIP.
Nutritions of Raspberry Angel Cakecalories: 93.3 calories
carbohydrateContent: 19.7 g
fatContent: 0.8 g
fiberContent: 0.8 g
proteinContent: 2 g
saturatedFatContent: 0.7 g
sodiumContent: 139.4 mg
sugarContent: 10.6 g