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Kimberly's Raspberry Angel Cake

Dessert
Source: Kimberly Kresge, the Pastry Princess
Serving size:
Prep time:
Cook time:

Ingredients

  • 1 Angel Food Cake
  • 1 box (3 ounces) raspberry-flavored gelatin
  • 1 1/4 cups boiling water
  • 1 box (10 ounces) frozen raspberries
  • 1 can whipping (heavy) cream

Directions

  • In large bowl, stir together the boiling water and gelatin to dissolve the gelatin.
  • Add raspberries and stir until they thaw.
  • Refrigerate until partially set. The mixture should mound slightly in a spoon.
  • While waiting for the mixture to jell, cut the cake into 1-inch cubes and put them in a 9 x 12-inch baking dish.
  • When the gelatin is ready, with chilled beaters and bowl, beat the whipping cream until the cream will mound slightly.
  • Whip the gelatin with a wire whisk, and then gently fold in the whipped cream. Spoon the gelatin mixture over the cake. Press down any cake squares that float.
  • Cover with plastic wrap and chill until firm, 4 to 8 hours.
  • Cut into squares to serve.

Notes

  • Light, fluffy, fruity and fantastic for your Fourth of July menu!

Photos

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