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A wonderful concoction. Every year I would request this cake for my birthday, mostly because of my cravings for raspberries.

A light and fluffy dessert.

In a small bowl, mix together the jell-o, boiling water, and raspberries. In a separate bowl whip the cream until set. Fold the jell-o mixture into the whipped cream.

Slice one-half inch off of the top of the angel cake. Reserve the top in one piece. Hollow out the remaining cake, leaving about one-half inch on the sides and the bottom of the cake. The cake should look like it has a trench dug in a circle. Cut the hollowed out portions of the cake into 1/2 inch cubes. Fold the cake cubes into the raspberry mixture.

Spoon the raspberry mixture into the hollowed out areas of the cake. Place the top of the cake back in place. Refrigerate the cake for about 2 hours before serving. Store the cake in the refrigerator.

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