Split an angel food cake into three layers to make our Angel Food-Berry Jam Cake. With raspberries and whipped topping, this jam cake is delicious!
What You Need
Original recipe yields 12 servings
1 round angel food cake (10 inch)
1/2 cup raspberry fruit spread
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
Add To Shopping List
Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.