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Raspberry Angel Cake

By: Sheri Erickson

"Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa"

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (16 ounce) package one-step angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 (0.3 ounce) package sugar-free raspberry-flavored gelatin
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 tablespoon sugar

Directions

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.

Footnotes

Nutrition Facts: 1 slice with 2 tablespoons sauce equals 155 calories, trace fat (0 saturated fat), 0 cholesterol, 224 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.