Recipe For Cooking Raspberry Angel Dome

Toaster Oven Cakes :: Trifles and Tortes

Raspberry Angel Dome

1 box angel food cake mix
2 envelopes Knox unflavored gelatin
1/2 C. sugar
1 (12 oz.) can frozen raspberry juice concentrate, thawed
2 C. water
2 C. whipped cream, divided
1 C. fresh raspberries, optional
3/4 C. flaked coconut, toasted

Prepare and bake the angel food cake according to pkg. directions, cool and cut cake into 1-in. cubes. Set aside.

Mix the gelatin and sugar together. Stir in the raspberry juice and water. Bring to a boil, stirring constantly until dissolved. Chill until it starts to set. Whip 1/2 the whipped cream to stiff peaks. Beat the gelatin mixture on high speed of electric mixer until light. Fold in the whipped cream and berries.

Line a lrg. bowl with plastic wrap. Put 1/3 of the cake cubes into bowl. Cover with 1/3 of the gelatin mixture, pressing in lightly. Repeat layers twice more. Cover and chill overnight.

Turn out rounded side up onto serving platter. Remove plastic wrap. Whip remaining cream until stiff and frost cake with the whipped cream. Sprinkle toasted coconut over top.