Ingredients
1 prepared angel food cake (8 to 10 ounces)1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar1/4 cup baking cocoa1 jar (12 ounces) seedless raspberry jamFresh raspberries and mint leaves
Preparation
Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners’ sugar and cocoa until stiff peaks form.
To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
