- 1
- box Betty Crocker® white angel food cake mix
- 1 1/4
- cups cold water
- 2
- cups boiling water
- 1
- box (8-serving size) sugar-free raspberry-flavored gelatin
- 2
- packages (10 oz each) frozen sweetened raspberries, thawed
- 3
- containers (6 oz each) Yoplait® Original red raspberry yogurt
"INSTRUCTION"
- 1Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
- 2In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
- 3Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
- 4Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
- 5Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
- 6Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining desser
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