Luscious Angel-Berry Cake

• 1 pkg. (456 g) angel food cake mix
• 1 cup boiling water
• 1 pkg. (10.1 g) Jell-O No Sugar Added Strawberry Jelly Powder
• 1/2 cup ice cubes
• 1-1/2 cups thawed Cool Whip Light Whipped Topping
• 1/2 cup fresh raspberries
• 1/2 cup fresh strawberries, sliced
• 1/2 oz. Baker's Premium 70% Cacao Dark Chocolate, shaved into curls

1. Heat oven to 350 degrees F.
2. Cover bottoms of 2 (9-inch) springform pans with parchment.
3. Prepare cake batter as directed on package; pour into prepared pans.
4. Bake 35 min.
5. or until golden brown.
6. Immediately invert cakes onto wire racks.
7. (Do not remove cakes from pans.)
8. Cool cakes completely.
9. Meanwhile, add boiling water to jelly powder in large bowl; stir 2 min.
10. until completely dissolved.
11. Add ice cubes; stir until melted.
12. Refrigerate 30 min.
13. or until jelly is thickened but not set.
14. Beat with mixer until foamy.
15. Whisk in Cool Whip.
16. Refrigerate until ready to use.
17. Run knife around rims of pans to loosen cakes; remove rims.
18. Use serrated knife to cut each cake horizontally in half; peel off parchment from bottoms of cakes.
19. 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.
20. Press cake layer gently into Cool Whip mixture to secure.
21. Repeat with remaining cake layers and Cool Whip mixture.
22. Refrigerate 4 hours or until firm.
23. Top dessert with berries and chocolate curls.

angel food cake mix, boiling water, sugar, topping, fresh raspberries, fresh strawberries, chocolate

Taken from www.kraftrecipes.com/recipes/luscious-angel-berry-cake-136970.aspx (may not work)