Raspberry angel cake
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Recipe by: benedictine
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 pk Raspberry jello
1 pt Frozen raspberries, thawed
Drained -- reserve juice
1 pt Heavy cream -- whipped
1 lg Angel food cake
Dissolve the jello in 1 cup hot water, add juice from raspberries.
Cool until it starts to gel. Whip luntil frothy and add whipped
cream. Refrigerate and when stiff enough, fold in raspbherries. Fill
center of cake and frost top and sides with remaining mixture. Store
in refrigerator until ready to serve. Can be made a day ahead. You
may substitute frozen strawberries. From Pat Crafts
Recipe By : Concord Hospital Admitting Cookbook
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