Raspberry Angel Dessert - cooking recipe

Ingredients

1 (10-inch) tube angel food cake
1/2 c. sugar
1/3 c. all-purpose flour
2 c. milk
3 slightly beaten egg yolks
1 tsp. vanilla
1 c. whipping cream, whipped
sweetened raspberries

Preparation

Slice cake in 3 layers.
Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan.
Slowly add milk; mix well.
Cook and stir over medium heat until mixture is thick and bubbly.
Cook 2 minutes more.
Stir some of the hot mixture into egg yolks; return to hot mixture.
Bring just to boiling, stirring constantly.
Remove from heat; add vanilla.
Cool.
Fold whipped cream into pudding.
Reassemble cake, spreading filling between layers and on top.
Garnish with raspberries and, if desired, fresh mint leaves.