Title: Summer Cooler Cake
Categories: Gelatin pow, Angel food
Yield: 12 Servings

13 oz Angel food cake
9 oz Strawberry gelatin powder
3 c Boiling water
2 c Cold water
34 oz 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 1 1/2 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.

Per serving: 220 Calories; less than one gram Fat (1% calories from fat);
4g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium

Recipe by: Over 200 Ways To Use Your Bundt Pans Posted to MC-Recipe Digest
V1 #614 by matejka@bga.com (Anita A. Matejka) on May 17, 1997