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Angel Raspberry Swirl
Ingredients
1 pkg. Angel food cake
1 pkg. dessert topping mix
2 cups fresh raspberries
2 tbsp powdered sugar
Directions
Prepare the angel food cake mix as directed on the package, baking half in a loaf pan and the other half in a 15x10 1/2 inch pan.
Prepare the topping mix using the vanilla called for on the package. Beat in 1/2 cup raspberries. Saving 1/2 cup for garnish, spread the mixture on the bottom of the cake and roll as a jelly roll. Wrap in foil and chill in the refrigerator for 1 hour before serving. Arrange cake on a platter, sift sugar over the top and garnish with fluffs of filling and berries.
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