Citrus Striped Angel Cake

Ingredients

• 1 (16 ounce) package angel food cake mix

• 1 (1/3 ounce) package sugar-free orange gelatin
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 cups thawed, frozen light whipped topping
• 1 orange (optional)
• 1/2 pint raspberries (optional)
• fresh mint leaves (optional)

Directions

1. 1

   Preheat oven to 350 F.

2. 2

   Prepare cake mix according to package directions.

3. 3

   pour batter into lightly greased rectangular baking dish or rectangular cake pan, spreading evenly.

4. 4

   bake on center rack in oven 35-40 minutes or until top is golden brown and cracks feel dry and not sticky.

5. 5

   (Cake should be firm to touch; do not underbake.) Cool cake for 45 minutes.

6. 6

   Poke hole in in the top of cake using a fork or a metal skewer (holes should be about 1-1/2 inches deep and 1/2 inch apart.) Place gelatin in small bowl.

7. 7

   Pour bowling water into gelatin; stir until gelatin is disolved.

8. 8

   stir in cold water.

9. 9

   Slowly pour gelatin evenly over cake.

10. 10

    Refrigerate for 3 hours.

11. 11

    Frost cake with whipped topping.

12. 12

    Cut into squares using a serrated bread knife.

13. 13

    Garnish each serving with orange slice, orange zest, raspberries and mint leaves, if desired.