Summer cooler cake

Yield: 12 Servings

Measure Ingredient
13 ounces Angel food cake
9 ounces Strawberry gelatin powder
3 cups Boiling water
2 cups Cold water
34 ounces Fruit cocktail in syrup, drained

Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12-cup fluted pan. Pour in 1½ cups gelatin mixture. Brush crumbs off cake and place topside down, over fruit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, four hours.

Unmold and serve.

Per serving: 220 Calories; less than one gram Fat (1% calories from fat); 4g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium Recipe by: Over 200 Ways To Use Your Bundt Pans Posted to MC-Recipe Digest V1 #614 by matejka@... (Anita A. Matejka) on May 17, 1997

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