Citrus Striped Angel Cake


1 package (16 ounces) angel food cake mix
1 package (0.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
2 cups thawed, frozen light whipped topping
1 orange (optional)
1/2 pint raspberries (optional)

1. Preheat oven to 350. Prepare cake mix according to package directions. Pour batter into ungreased rectagular cake pan, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown ad cracks feel dry and not sticky. Carefully turn pan upside down onto a onstick cooling rack. Cool 45 minutes and do not remove cake from pan.

2. Using a metal skwer, poke holes in cake about 1-1/2
inches deep and 1/2 inch apart.

3. Place gelatin in a bowl. Pour boiling water into gelatin; stir about 2 minutes or until completely dissolved. Stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate 3 hours.

4. Frost cake with whipped topping using a spreader. Cut into squares. Garnish each serving with orange slice, orange zest, raspberries if desired.

Yield 15 servings
Prep time: 20 minutes
Bake time:35-40 minutes
Cool time: 45 minutes
Chill time: 3 hours

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