Virtually fat-free and without any cholesterol, this cake is also guilt-free.
—SHERI ERICKSON MONTROSE, IA
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 12 SERVINGS
1 package (16 ounces) angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 package (.3 ounce) sugar-free raspberry gelatin
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 tablespoon sugar
1. Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
2. Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around the sides of pan to remove cake. Cut into slices.
3. Combine raspberries and sugar; serve over cake.
PER SERVING 1 slice with 2 tablespoons sauce equals 155 cal., trace fat (0 sat. fat), 0 chol., 224 mg sodium, 35 g carb., 1 g fiber, 4 g pro. Diabetic Exchange: 2 starch.