Summer Cooler Cake

Name: Summer Cooler Cake
Yield: 12 servings
Ingredients: 13 ozs angel food cake; 9 ozs strawberry gelatin powder; 3 c water, boiling; 2 c water, cold; 34 ozs canned fruit cocktail in syrup, drained

Adapted from Over 200 Ways To Use Your Bundt Pans

13 ozs angel food cake
9 ozs strawberry gelatin powder
3 c water, boiling
2 c water, cold
34 ozs canned fruit cocktail in syrup, drained

Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12-cup fluted pan. Pour in one and half cups gelatin mixture. Brush crumbs off cake and place topside down, over fruit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, four hours. Unmold and serve.

Posted: 8/25/1997

Cakes

Rated by 1 users (5.00)

WW Points^* : 3.00

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 159 Calories from Fat 2 (1%)
% Daily Value *
Total Fat 0.2g	0%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 259mg	11%
Potassium 0mg	0%
Total Carbohydrate37g	12%
Dietary Fiber 1g	4%
Sugars 19g
Protein 2g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.