Guests pop in on you unexpectedly? Keep these items on hand and you'll always have a quick and easy cake to share.
1 round angel food cake (10 inch)
1/2 cup jam
1 tub (8 oz.) whipped topping, thawed
1 cup berries
Angel Food-Berry Jam Cake
1 round angel food cake (10 inch)
1/2 cup raspberry jam
1 tub (8 oz.) whipped topping, thawed
1 cup fresh raspberries
CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
REPEAT layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
REFRIGERATE 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.
