Title: Banana-Raspberry Layer Cake
Categories: Cake Lowcal
Yield: 16 Servings
| 1/2 | c | Evaporated skim milk;chilled |
| 10 | oz | Pkg defrosted frozen rasp- |
| | | Berries, drained, juice re- |
| | | Served |
| | | ;water |
| 1 | | Envelope unflavored gelatin |
| 1/4 | c | ;water, cold |
| | | Red food coloring; optional |
| 1 | lg | Packaged angel cake |
| 2 | | Ripe bananas; thinly sliced |
| | | Fresh raspberries; optional |
Pour milk into ice cube tray and freeze until ice crystals begin to form
around edges. Measure reserved raspberry juice; add enough water to juice
to make one cup. In a saucepan, combine gelatin with 1/4 cup cold water to
soften. Wait one minute. Heat gently until gelatin dissolves. Stir in
reserved juice and refrigerate until cool. In mixing bowl, combine chilled
gelatin mixture with milk, and beat until peaks form. If desired, add a few
drops of food coloring. Fold in berries. Slice angel cake horizontally into
three layers. Frost first layer with 1/3 of the raspberry mixture; top with
half of the banana slices. Add second layer; frost with another 1/3
raspberry mixture and top with remaining banana slices. Add third layer.
Spread top of cake with remaining raspberry mixture. Garnish with a few
fresh raspberries if desired. Chill thoroughly. Serves 16 Per serving:
Calories--133.2 Carbohydrate--30.1 grams Fat--0.2 grams SOURCE:
Calorie-Carbo-Fat Counter & Cookbook