Orange Angel Cake

By kayjayjohnson

Ingredients

• 1 package angel food cake mix
• 1 package (0.3-oz) sugar free orange jello (or flavor of choice)
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 cups Cool whip Lite, thawed
• 1 orange( optional)
• 1/2 pint raspberries (optional)

Details

Adapted from gratefulprayerthankfulheart.blogspot.de

Preparation

Step 1

Preheat oven to 350. Prepare cake mix according to directions. Pour batter into ungreased rectangular baker, spreading evenly.

Bake on center rack in oven 35 to 40 mins or until top is golden brown and cracks feel dry and not sticky.
Carefully turn baker upside down onto cooling rack, cool 45 mins. Do not remove cake from baker.

Using fork or metal skewer, poke holes in cake about 1 1/2" deep and 1/2" apart.

Place gelatin in small bowl. Pour boiling water into gelatin, stir about 2 mins or until completely dissolved. Stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate 3 hours.

Frost cake with cool whip using large spreader. Cut into squares. Garnish with orange slice, zest, raspberries and mint, if desired.


NOTE: When I poured the Jell-O onto the top of the cake, it pooled in the center. I used a meat injector to inject the Jell-O and it worked like a charm.