Prep Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
10
Yield:
1 9-inch dessert cake
Ingredients
Directions
Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
To remove from pan, center a serving plate over tube pan; invert.
Cook's Note:
Whipped cream can be sweetened to taste with sugar if desired.
It looks fabulous on a decorative plate and garnished with fresh lavender flowers placed around the outside.
If necessary, use a tea towel dampened with warm water to help the cake slip out of the pan.
Nutrition Facts (per serving)
| 357 | Calories |
| 18g | Fat |
| 47g | Carbs |
| 5g | Protein |
