Angel Berry Cake
6 ingredients
5 steps
Ingredients
- 1 (10-inch) angel cake
- 1 pt. fresh raspberries, crushed and sweetened with 1/2 c. sugar or 1 (10 oz.) pkg. frozen, thawed
- 2 c. whipping cream
- 1/4 c. sugar
- 1 tsp. vanilla
- 6 drops red food coloring
Directions
-
1With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.
-
2With knife, insert berries into slits. Spoon juice evenly over berries.
-
3Whip cream with sugar, vanilla and food coloring.
-
4Frost entire cake.
-
5Refrigerate 2 to 3 hours.
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