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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (456 g) angel food cake mix
2
1 cup boiling water
3
1 pkg. (10.1 g) Jell-O No Sugar Added Strawberry Jelly Powder
4
1/2 cup ice cubes
5
1-1/2 cups thawed Cool Whip Light Whipped Topping
6
1/2 cup fresh raspberries
7
1/2 cup fresh strawberries, sliced
8
1/2 oz. Baker's Premium 70% Cacao Dark Chocolate, shaved into curls
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Cover bottoms of 2 (9-inch) springform pans with parchment. Prepare cake batter as directed on package; pour into prepared pans. Bake 35 min. or until golden brown. Immediately invert cakes onto wire racks. (Do not remove cakes from pans.) Cool cakes completely. Step 3
Meanwhile, add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 30 min. or until jelly is thickened but not set. Beat with mixer until foamy. Whisk in Cool Whip. Refrigerate until ready to use. Step 4
Run knife around rims of pans to loosen cakes; remove rims. Use serrated knife to cut each cake horizontally in half; peel off parchment from bottoms of cakes. Step 5
Place 1 cake layer, cut-side up, on cake platter or stand; cover with 1/4 of the Cool Whip mixture and second cake layer, cut-side down. Press cake layer gently into Cool Whip mixture to secure. Repeat with remaining cake layers and Cool Whip mixture. Refrigerate 4 hours or until firm. Step 6
Top dessert with berries and chocolate curls. Kraft Kitchen Tips!
Variation
Omit boiling water, jelly powder and ice cubes. Prepare 1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding as directed on package. Whisk in Cool Whip; use to fill cake layers as directed.
Substitute
If you don't have springform pans, you can use 2 (9-inch) round baking pans instead.
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 1.5 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 250 mg
10 %
Carbohydrate 26 g
Fibre 0 g
Sugars 19 g
Protein 3 g
Vitamin A
0 %
Vitamin C
20 %
Calcium
0 %
Iron
4 %
Servings
Makes 16 servings, 1 piece (79 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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