Recipe: Petal Pink Cake with Almond-Whipped Cream Topping (using angel food cake mix)

PETAL PINK CAKE

FOR THE CAKE:
1 package angel food cake mix (plus ingredients to prepare cake according to package directions)
3/4 teaspoon almond extract, divided use
Red food coloring, as needed
FOR THE TOPPING:
2 cups heavy (whipping) cream, chilled
1 teaspoon unflavored gelatin
1/4 cup powdered sugar
3 drops red food coloring
1/4 cup sliced almonds, for garnish
Fresh raspberries, for garnish

TO MAKE THE CAKE:
Preheat oven to 375 degrees F.

Prepare batter following package directions. Fold in 1/2 teaspoon almond extract.

Place 3 cups batter in medium bowl. Fold in three drops red food coloring. Spoon half the white batter into ungreased 10-inch tube pan. Cover with pink batter. Top with remaining white batter.

Bake and cool cake, following package directions.

TO MAKE THE TOPPING:
Place whipping cream, gelatin and remaining almond extract in large bowl. Beat at medium speed, adding powdered sugar gradually. Then beat at high speed until peaks form. Tint with 3 drops red food coloring.

TO ASSEMBLE:
Place cake on serving plate. Frost sides and top with whipped cream mixture. Decorate with sliced almonds and raspberries to form flowers.

Makes 12-16 servings
Source: Duncan Hines