1 pkg (16 oz or 430 g) angel food cake mix
1 pkg (8 oz or 225 g) frozen whipped topping, thawed
1 pint fresh raspberries
1 pint fresh blueberries
Vanilla ice cream (optional)
Directions
- 1
- Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)
- 2
- Spread whipped topping over top of cake. Place raspberries and blueberries over cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.
Yield:
16 servings
Nutrients per serving:
Calories 160, Total Fat 2.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 32 g, Protein 2 g, Sodium 230 mg, Fiber 2 g