My Angel Baby Berry Jammie Cake
Vanessa "Nikita" Milare
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- angel food cake
- 1/2 c
- raspberry jam
- 8 oz
- cool whip, thawed
- 1 c
- raspberries, fresh
1First cut the cake horizontally into 3 layers. Place bottom cake layer on serving platter. Spread that layer with 1/4 cup of the jam & 1 cup of the COOL WHIP topping. Then cover with the middle cake layer.
2Next repeat layers of jam & COOL WHIP. Top with remaining cake layer. Frost the top of the cake with remaining COOL WHIP.
3Then place in the refrigerator for 1 hours or until ready to serve. Top with the raspberries just before serving.
4Special Tip: You may substitute strawberry jam in place of the raspberry.