Pink Angel Summer Cake

Name: Pink Angel Summer Cake
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 pint strawberry, washed and hulled; 1/2 pint fresh raspberry; 2 tablespoons sugar; 2 tablespoons orange juice, divided; 1/4 cup strawberry jam; 6 ounces angel food cake (half of 12 oz cake); 8 ounces vanilla yogurt

Submitted by looneytunesfan

"From Home Cooking Magazine"

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Ready In:: 15mins
Ingredients:: 7
Serves:: 4

ingredients

1 pint strawberry, washed and hulled
¹⁄₂ pint fresh raspberry
2 tablespoons sugar
2 tablespoons orange juice, divided
¹⁄₄ cup strawberry jam
6 ounces angel food cake (half of 12 oz cake)
8 ounces vanilla yogurt

directions

Slice strawberries and set half of them aside with the raspberries. Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice. Mash with fork and let stand until they are juicy.
Combine jam and remaining 1 tablespoon orange juice.
Slice cake horizontally into 3 layers using a serrated knife. Spread jam onto bottom and middle layers and reassemble cake. When ready to serve, overlap 2 slices on each of 4 dessert plates.
Stir reserved strawberries and raspberries into mashed berries. Top each cake slice with a spoonful of berries and a dollop of yogurt. Serve immediately.