{"id":2607,"date":"2026-02-15T18:42:00","date_gmt":"2026-02-15T18:42:00","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:42:00","modified_gmt":"2026-02-15T18:42:00","slug":"raspberry-angel-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/raspberry-angel-cake\/","title":{"rendered":"Raspberry Angel Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>3 ounce box raspberry gelatin<br \/>\n1 1\/4 C. boiling water<br \/>\n10 ounce box frozen raspberries<br \/>\n8 ounce to 10 ounces angel food cake<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>1 C. heavy whipping cream  In a large bowl, stir together the gelatin and the water until the gelatin is dissolved. Add  the frozen raspberries and stir until they thaw. Refrigerate the gelatin and fruit until  partially set. The mixture should mound slightly in a spoon. While waiting for the  mixture to jell, cut the cake into 1 inch cubes and put them in a 9 inch x 12 inch baking  dish. When the gelatin is ready, with chilled beaters and bowl, beat the cream until it  mounds slightly. Whip the gelatin with a wire whisk, and then gently fold in the whipped  cream. Spoon the gelatin mixture over the cake. Press down any cake squares that float.  Cover with plastic wrap and chill until firm, 4 to 8 hours. Cut into squares and serve.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose.&quot; (Romans 8:28)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/raspberry-angel-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2607","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2607"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2607\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}