Ingredients
1 package (16 ounces) angel food cake mix
1 carton (12 ounces) frozen whipped topping, thawed
3/4 cup raspberry yogurt
1/3 cup confectioners' sugar
1 pint fresh raspberries
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Removable-bottom pan for cheesecakes and tortes
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Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan. Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.