STRAWBERRY TALL CAKE
1 box (16 oz.) angel food cake mix
1 tsp. vanilla extract
1 box (3 oz.) strawberry gelatin
2 tubs (8 oz.) whipped cream cheese, at room temperature
2/3 cup seedless strawberry preserves
2 tubs frozen whipped topping, thawed
Fruit for garnish
Preheat oven to 350 degrees. Line 3 9" cake pans with parchment. (Or use a coffee filter, as I did. It worked great!)
Prepare cake mix according to directions on box, adding the vanilla extract. Divide batter evenly among the 3 cake pans. Gently tap to spread batter.
Bake 18 minutes, or until toothpick comes out clean. Invert onto cooling rack and remove paper.
In bowl of electric mixer, mix gelatin and 2/3 cup boiling water until gelatin is dissolved. Add cream cheese and whip for a minute or two. If mixture is not set enough to spread, place bowl in the refrigerator or ice water bath until spreadable.
Place a cake layer on a platter. Spread with half of the preserves, leaving a 1/2 inch border around the cake.