Red Rasbberry Trifle

Submitted by Ceezie

"This came from the Angel Food Cake Mix box - sounds great!!"

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 16

ingredients

• 16 ounces angel food cake mix
• 1 1⁄4 cups cold water
• 2 cups boiling water
• 16 ounces sugar-free raspberry gelatin
• 2 (10 ounce) packages frozen sweetened raspberries, thawed
• 3 (6 ounce) containers red raspberry yogurt

directions

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
7. High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.