Raspberry Angel Cake

CategoryDifficultyBeginner

Quick, special, light dessert

 1 (10-inch) angel food cake
 1/4 c. sugar
 1 pt. fresh raspberries
 1 tsp. vanilla
 2 c. whipping cream
 6 drops of red food coloring

1

Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed).

2

With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.

3

With knife, insert berries into slits.

4

Spoon juice evenly over berries.

5

Whip cream with sugar, vanilla, and food coloring.

6

Frost entire cake.

7

Refrigerate 2 to 3 hours.

8

Makes 8-10 servings.

Source:
Brown's Berry Patch in Waterport, NY. Visit their website at www.brownsberrypatch.com

Ingredients

 1 (10-inch) angel food cake
 1/4 c. sugar
 1 pt. fresh raspberries
 1 tsp. vanilla
 2 c. whipping cream
 6 drops of red food coloring

Directions

1

Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed).

2

With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.

3

With knife, insert berries into slits.

4

Spoon juice evenly over berries.

5

Whip cream with sugar, vanilla, and food coloring.

6

Frost entire cake.

7

Refrigerate 2 to 3 hours.

8

Makes 8-10 servings.

Raspberry Angel Cake