Citrus Striped Angel Cake

• 1 (16 ounce) package angel food cake mix
• 1 (1/3 ounce) package sugar-free orange gelatin
• 34 cup boiling water
• 12 cup cold water
• 2 cups thawed, frozen light whipped topping
• 1 orange (optional)
• 12 pint raspberries (optional)
• fresh mint leaves (optional)

1. Preheat oven to 350 F.
2. Prepare cake mix according to package directions.
3. pour batter into lightly greased rectangular baking dish or rectangular cake pan, spreading evenly.
4. bake on center rack in oven 35-40 minutes or until top is golden brown and cracks feel dry and not sticky.
5. (Cake should be firm to touch; do not underbake.)
6. Cool cake for 45 minutes.
7. Poke hole in in the top of cake using a fork or a metal skewer (holes should be about 1-1/2 inches deep and 1/2 inch apart.)
8. Place gelatin in small bowl.
9. Pour bowling water into gelatin; stir until gelatin is disolved.
10. stir in cold water.
11. Slowly pour gelatin evenly over cake.
12. Refrigerate for 3 hours.
13. Frost cake with whipped topping.
14. Cut into squares using a serrated bread knife.
15. Garnish each serving with orange slice, orange zest, raspberries and mint leaves, if desired.

angel food cake, orange gelatin, boiling water, cold water, orange, raspberries, mint

Taken from www.food.com/recipe/citrus-striped-angel-cake-21264 (may not work)