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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:

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    Content copyright © 2013 by Jennifer Murray. All rights reserved.
    This content was written by Jennifer Murray. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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