Citrus Striped Angel Cake



1 package (16 ounces) angel food cake mix
1 package (0. 3 ounce) 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)

1. Preheat oven to 350°. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and cracks feel dry and not stick. (Cake should be firm to the touch; do not underbake.) Carefully turn Baker upside down onto Stackable Cooling Rack; cool 45 minutes. (Do not remove cake from Baker.)

2. Using Nylon Fork or metal skewer, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart.

3. Place gelatin in Small Batter Bowl. Pour boiling water into gelatin; stir about 2 minutes or until completely dissolved. Stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate 3 hours.

4. Frost cake with whipped topping using Large Spreader. Cut into squares. Garnish each serving with orange slice, orange zest, raspberries and mint leaves, if desired.

Yield: 15 servings

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