RASPBERRY ANGEL CAKE

Raspberry Angel Cake image

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

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.