Raspberry Angel Food Cake

RASPBERRY ANGEL CAKE

Steps:

• Dissolve raspberry jello and salt in boiling water.
• Add thawed raspberries to jello and place in refrigerator until partially set.
• Beat egg whites until frothy; add cream of tartar and sugar.
• Beat egg whites until stiff but not dry; set aside.
• Whip raspberry jello until fluffy; fold in egg whites.
• Tear angel food cake into 1 1/2 inch pieces.
• Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
• Next, add a layer of cake.
• Continue until pan is filled.
• Cover and refrigerate for 6 hours.
• Unmold and frost with whipping cream.
• You can add sifted confectioners' sugar to whipped cream to your liking.
• You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.