Yield: 12 servings
|1||Box angel food cake mix; (enough for 2 single layers|
|2 packs||(4-oz) SUGAR-FREE gelatin; any flavor, or 2 different flavors|
|2 cups||Boiling water;|
|2 cups||Diet whipped topping; thawed if frozen Fruit pieces for garnish (optional)|
Spray bottom and sides of 2 8" round cake pan with NONSTICK spray.
Then cake layers can be easily removed after they bake and cool. Mix and bake two cake layers according to package directions. Let cakes cool completely. Remove each cake layer from its pan and set aside.
(If cake does not come out easily, dip the bottom of the pan in warm water for about 10 seconds.) Wash pan and dry them well. Then return each cake layer to its pan. Dissolve EACH package of gelatin of in separate cup of water. Stir each cup so gelatin is thoroughly dissolved. Pierce EACH cake layer with a large fork or a small straw.
Make the small holes at about ½" intervals over each layer. Pour dissolved gelatin over the cake, 1 cup for EACH LAYER, allowing gelatin to drip into prepared holes. Refrigerate the cake layers until the gelatin has jelled about 2 hours. Remove one cake layer from its pan and place on a serving dish. Spread it with about 1 cup of the whipped topping. Remove the second layer and place it on top of the first. Cover it with whipped topping also. Cover the sides, if you have enough topping. Refrigerate PREPARED cake for about 1 hour before serving. Garnish with fruit pieces, if you wish. Cut cake into 12 slices.
Food Exchanges per serving without garnish: 2 STARCH/BREAD EXCHANGES; CAL: 175; FAT: 1g; CHO: 0mg; SOD: 145mg; CAR: 36gm; SUGARS: 22g; PRO: 5g; Source: The Diabetes Forecast Magazine, June 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 06-09-95