Raspberry Angel Cake

4 ingredients
8 steps

Ingredients

  • 1 package jello raspberry
  • 1 pint raspberries thawed & drained, reserve juice
  • 1 pint heavy whipping cream whipped
  • 1 large angel food cake

Directions

  1. 1
    Dissolve the jello in 1 cup hot water, add juice from raspberries.
  2. 2
    Cool until it starts to gel.
  3. 3
    Whip luntil frothy and add whipped cream.
  4. 4
    Refrigerate and when stiff enough, fold in raspbherries.
  5. 5
    Fill center of cake and frost top and sides with remaining mixture.
  6. 6
    Store in refrigerator until ready to serve.
  7. 7
    Can be made a day ahead.
  8. 8
    You may substitute frozen strawberries.

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