Angel Berry Cake - cooking recipe

Ingredients

1 (10-inch) angel cake
1 pt. fresh raspberries, crushed and sweetened with 1/2 c. sugar or 1 (10 oz.) pkg. frozen, thawed
2 c. whipping cream
1/4 c. sugar
1 tsp. vanilla
6 drops red food coloring

Preparation

With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.
With knife, insert berries into slits. Spoon juice evenly over berries.
Whip cream with sugar, vanilla and food coloring.
Frost entire cake.
Refrigerate 2 to 3 hours.