Angel Food Torte

Holiday/Special Occasions

1 10-½ -ounce angel food cake bar

1 pint fresh raspberries

1 pint fresh blueberries

1 cup sugar, divided

1 8-ounce container whipped topping, divided

Place berries separately in a colander and rinse with cold water. Drain! In separate bowls, sprinkle each with ½ cup sugar. Let macerate for1hour. Meanwhile slice cake in thirds horizontally. Spread a layer of whipped topping on bottom layer and top with sugared raspberries. Spread a layer of whipped toping on middle layer and top with sugared blueberries. Place top layer on and spread with whipped topping. Garnish with a few raspberries and strawberries.

Yield: 6 servings.

Carolyn Gass Hardimon M. S. Home Economist