Raspberry Angel Cake

Name: Raspberry Angel Cake
Ingredients: 1 package (16 ounces) angel food cake mix; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 package (.3 ounce) sugar-free raspberry gelatin; 1 package (12 ounces) frozen unsweetened raspberries, thawed; 1 tablespoon sugar

6 ingredients

3 steps

Ingredients

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

Directions

1

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

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

Combine raspberries and sugar; serve over cake.