Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Ingredients
- angel food cake: 1 piece (9 inch)
- raspberry-flavored gelatin mix (such as Jell-O®): 2 packages (3 ounce packages)
- ¼ cups boiling water: 1 piece
- frozen raspberries in syrup, thawed and undrained: 1 pack (15 ounce pack)
- pint heavy whipping cream: 1 piece
Metric Conversion
Stages of cooking
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Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
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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.
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Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
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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.
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To remove from pan, center a serving plate over tube pan; invert.
