4TH OF JULY JELL-O® CAKES

Ingredients Weight Measure
Prepared blue JELL-O® liquid 16 oz. 2 cups
Prepared red JELL-O® liquid 16 oz. 2 cups
TABASCO® brand Original Red Sauce 1 oz. 1/4 cup
Angel food cake 2 ea.
Whipped cream 4 oz. 1 cup
Fresh berries as needed

Method

  1. To prepare spicy JELL-O®, combine 16 oz. blue JELL-O® with 1/2 oz. TABASCO® Sauce. Combine 16 oz. red JELL-O® with 1/2 oz. TABASCO® Sauce. Hold both colors separately. Do not refrigerate.
  2. To assemble each cake, slice one angel food cake into 3 equal slices horizontally. Top bottom layer with 8 oz. reserved spicy blue JELL-O®. Top middle layer with 8 oz. reserved red JELL-O®. Refrigerate at least 6 hours until JELL-O® is firm. Once layers are firm, spread 1 oz. whipped cream over bottom and center layers and place layers on top of one another. Top with final layer of cake. Cut cake into 6 slices. Repeat for second cake.
  3. For each serving, place 1 slice of cake on plate. Top with fresh whipped cream. Garnish with fresh berries.

Yield: 12 servings