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Danish Angel Cake

One 8-inch angel food tube cake
Cold water
1 package (10 oz.) frozen raspberries, thawed (do not drain)
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, raspberry flavor
1/2 pint (1 cup) whipping cream
2 tablespoons sugar
Cut about 2 inches down into cake, 1/2” to 3/4” from edges. Scoop out cake crumbs with fork. Place cake on serving plate and set aside. Add water to raspberries including syrup to measure 2 cups. Combine with contents of Junket® Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fill cake with Danish Dessert mixture. Chill at least 3 hours. Whip cream with sugar. Spread over sides and top of cake. Chill.

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