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This wonderful recipe was sent to me by dear friend, Jewels... This is sounds like a holiday favorite...

"Your family will think you slaved over it... NOT!! Easy and looks so pretty and Christmassy with holly & raspberries to trim.. No slaving on this one.... "


1 10" angel food cake

1 10 oz jar of seedless raspberry jam

2 tbsp raspberry liqueur

1 quart whipping cream

2 7.2 oz packages fluffy white frosting mix (remember Jiffy)

Garnishes - fresh raspberries, mint sprigs or holly sprigs.

Slice off the top one-fourth of angel food cake, set top aside.

Using a sharp knife, hollow out center of remaining cake, leaving a 1" shell or tunnel... Reserve cake pieces for another use... Place cake shell on serving plate..

Combine jam and liqueur, brush over the inside of the cake top and shell, reserving remaining jam mixture..

Beat whipping cream and frosting mix in a large mixing bowl at high speed until stiff peaks form.. Spoon frosting into cake shell, reserving remaining mixture..

Replace cake top, pressing firmly. Spread reserved frosting over top and sides of cake.. Using a flat spatula, swirl frosting. Repeat swirling procedure with spatula and remaining jam mixture to create a marbled effect... Yum!!