Angel Berry Cake

~Barbara Gant

1 –10 inch angel food cake

10 oz. pkg. frozen raspberries, thawed

2 cups whipped cream, whipped with

1\4 cup sugar & 1 tsp. vanilla &

6 drops red food coloring

With a serrated knife cut cake into

three layers. Spoon juice and berries

onto bottom layer and put layer of

whipped cream. Put on 2^nd layer and

repeat berries and cream. Add 3^rd layer

and repeat berries & frost entire cake

with whipped cream. Refrigerate 2-3 hrs.