Raspberry Angel Food Cake - cooking recipe

Ingredients

16 ounces angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 ounces raspberry gelatin powder
12 ounces frozen unsweetened raspberries, thawed
1 tablespoon sugar

Preparation

Prepare cake mix according to directions.
Stir in almond and vanilla extracts.
Grease a 10\" tube pan.
Spoon 2/3 of the batter into the prepared pan.
Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
Use a knife to make a swirled pattern in the batter.
Bake cake according to the directions on the package.
Cool completely on a wire rack (at least 1 hour).
Combine the sugar and raspberries in a bowl
Slice the cake and serve topped with raspberries.