Monday, June 2, 2008

Raspberry Summercake

This is one of the best (easiest) cakes. It is a crowd-pleaser and looks simply amazing!


1 store-bought (or homemade) Angel Food Cake
1 pkg. raspberry jello
1 small bag frozen raspberries
1 8 oz. tub of cool whip
1 1/2 cups water
fresh raspberries and mint leaves to garnish


Slice the angel food cake into 3 layers. Set aside. Mix jell-o with 1 cup boiling water. Stir until dissolved. Mix in 1/2 cup cold water and frozen raspberries. Chill in refridgerator for 15 minutes, until semi-soft. Fold jell-o/berry mixture into cool whip. Frost between the angel food layers. Mix frosting again until smooth. Chill frosting and cake 15 more minutes. Frost top and sides of cake. Fill center hole and top with fresh raspberries. Fresh mint gives some nice color to garnish.

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