Angel Food-berry Jam Cake
- Prep Time: 15 minutes (1 hour 15 minutes)
- Serving Size: 12
- 1 Round Angel Food Cake (10 Inches)
- 1/2 cup Raspberry Fruit Spread
- 1 tub (8 ounce) COOL WHIP Whipped Topping, Thawed
- 1 cup Fresh Raspberries
CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
REPEAT layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
REFRIGERATE 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Substitute strawberry fruit spread or jam for the raspberry fruit spread.
Prepare as directed, using COOL WHIP LITE Whipped Topping or COOL WHIP FREE Whipped Topping.
RECIPE COURTESY OF KRAFT FOODS