Raspberry Angel Food Cake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Solo can label |
| Comment | Lorraine's favorite |
Ingredients
- 1 3 ounce package raspberry gelatin
- 1 cup boiling water
- 1 can Solo raspberry filling
- 1 angel food cake
- 1 cup whipping cream
- flaked coconut
Directions
Combine gelatine with boiling water; stir until dissoved. Chill until syrupy. Stir in Raspberry Filling. Chill until mixture mounds from a spoon. Cut cake into 3 layers horizontally. Spread filling between layers; if you have enough, spread a very thine layer of filling on top and sides of cake. Chill. Whip cream until stiff. Spread on top and sides of cake. Sprinkle with coconut. Refrigerate until filling is set. Leave in refrigerator until ready to serve. I leave off the coconut because John doesn't like coconut.
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