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Raspberry Angel Cake

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

12 servings

Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa

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.

Nutrition Facts

1 slice: 155 calories, 0 fat (0 saturated fat), 0 cholesterol, 224mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 4g protein.

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