Ingredients
1 package (16 ounces) angel food cake mix1 carton (12 ounces) frozen whipped topping, thawed3/4 cup raspberry yogurt1/3 cup confectioners’ sugar1 pint fresh raspberries
Preparation
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
In a large bowl, gently combine the whipped topping, yogurt and confectioners’ sugar until blended. Run a knife around side of cake and remove from pan.
Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.
