Raspberry Angel Food Cake Recipe

Guest Author - Jennifer Murray

A refreshing dessert with virtually no fat. The red swirls make this cake so pretty. Very easy and quick to make. Enjoy!

Ingredients

1 package (16 ounces) one-step angel food cake mix

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 package (3 ounce) sugar-free raspberry gelatin

1 package (12 ounce) frozen unsweetened raspberries, thawed

1 tbsp. sugar

Directions
1. Prepare cake mix according to directions. Fold in almond and vanilla extracts.

2. Grease 10-in. tube pan. Spoon two-thirds of batter into tube pan. Add gelatin powder to remaining batter, then drop by tablespoons over batter in the tube pan. Cut through with a knife to create swirl.

3. Bake cake according to directions. Completely cool on wire rack (appx. 1 hour). Run knife around sides of the tube pan to remove the cake. Cut the cake into slices. Combine sugar and raspberries and serve over cake.

Nutritional Info
Yield: 12 servings
1 slice with 2 tbsp. sauce =
135 calories
trace fat
0 cholesterol
224 mg sodium
35 g carbs
1 g fiber
4 g protein

Adapted from:

Content copyright © 2008 by Jennifer Murray. All rights reserved.
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