Raspberry Angel Dessert

• 1 (10-inch) tube angel food cake
• 1/2 c. sugar
• 1/3 c. all-purpose flour
• 2 c. milk
• 3 slightly beaten egg yolks
• 1 tsp. vanilla
• 1 c. whipping cream, whipped
• sweetened raspberries

1. Slice cake in 3 layers.
2. Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan.
3. Slowly add milk; mix well.
4. Cook and stir over medium heat until mixture is thick and bubbly.
5. Cook 2 minutes more.
6. Stir some of the hot mixture into egg yolks; return to hot mixture.
7. Bring just to boiling, stirring constantly.
8. Remove from heat; add vanilla.
9. Cool.
10. Fold whipped cream into pudding.
11. Reassemble cake, spreading filling between layers and on top.
12. Garnish with raspberries and, if desired, fresh mint leaves.

cake, sugar, allpurpose, milk, egg yolks, vanilla, whipping cream, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186637 (may not work)