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Raspberry Angel Dome




Source of Recipe


Robin Hood Baking Festival Cookbook


Recipe Introduction


A showstopping dessert thats prepared the day before for easy entertaining.


List of Ingredients




1 pkg. (16 oz) robin hood angel food cake mix.
2 envelopes (each 1 tbsp.) unflavored gelatin
1/2 cup granulated sugar
1 can frozen raspberry juice concentrate, thawed(12oz.)
2 cups water
2 cups whipping cream, divided (35%)
1 cup fresh raspberries, optional
3/4 cup flaked coconut, toasted


Recipe



Prepare and bake angel food cake mix according to package directions. Cool. Cut cake into 1 inch cubes. Set aside. Mix together gelatin and sugar in saucepan. Stir in raspberry juice and water. Bring to a boil, stirring constantly until dissolved. Refrigerate until starting to set. Whip half of the cream to stiff peaks. Beat gelatin mixture on high speed of electric mixer until light. Fold in whipped cream and berries.

Line large bowl with plastic wrap. Place one-third of the cake cubes in bowl. Cover with one-third of the gelatin mixture, pressing lightly. Repeat layer twice. Cover and refrigerate overnight. Turn out, rounded side up, onto serving plate. Remove plastic wrap. Whip remaining cream until stiff. Spread evenly over dome. Sprinkle with coconut.

Variation: Try other fruit juice concentrates, such as cranberry, pineappple-orange and fruit punch.