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Summer Cooler Cake




Source of Recipe


Ijternet


List of Ingredients




13 ounce angel food cake
9 ounces strawberry gelatin powder
3 cups boiling water
2 cups cold water
34 ounces fruit cocktail in syrup; drained

Recipe



Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12 cup fluted pan. Pour in 1 1/2 cups gelatin mixture. Brush crumbs off cake and place top side down, over furit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, about 4 hours. Unmold and serve.