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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This tasty cake is a light favorite for summer, jots Ruth Marie Lyons. To save time, the Boulder, Colorado cook relies on a purchased angel food cake and frozen whipped topping. Ingredients:
1 prepared angel food cake (8 to 10 ounces) |
1-1/2 cups fresh or frozen raspberries, thawed and drained |
1-1/2 cups fresh or frozen blueberries |
8 cups whipped topping |
additional berries, optional |
Directions:
1. With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.
2. Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
3. Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving. Yield: 12 servings.
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