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
- 1 , 9 inch
- 2 , 3 ounce
- 1.25 cups boiling water
- 1 , 15 ounce
- 1 pint heavy whipping cream
Instructions
-
1
Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
-
2
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.
-
3
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
-
4
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.
-
5
To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts
Per serving
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