Raspberry Angel Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Raspberry Angel Cake

1. 1 package (16 ounces) angel food cake mix -
2. 1/2 teaspoon almond extract -
3. 1/2 teaspoon vanilla extract -
4. 1 package (.3 ounce) sugar-free raspberry gelatin -
5. 1 package (12 ounces) frozen unsweetened raspberries, thawed -
6. 1 tablespoon sugar -

How to cook deliciously - Raspberry Angel Cake

1. Stage

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.

2. Stage

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.

3. Stage

Combine raspberries and sugar; serve over cake.

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