In this house, we love Angel Food Cake. It’s virtually fat-free and has no cholesterol. This recipe is from Taste of Home, and encorporates jello powder right into the batter…in swirls. We often top our cake with berries, but I’ve never added jello powder to the cake before. I think it would be a fun recipe to try!
1 package (16 ounces) angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 package (.3 ounce) sugar-free raspberry gelatin
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 tablespoon sugar
Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. Combine raspberries and sugar; serve over cake. Yield: 12 servings